Ingredients:

  • 1 cup (200 g) Granulated Sugar (Caster Sugar)
  • 1/4 cup (60 ml) Water (filtered)
  • 1 Tbsp (15 ml) Light Corn Syrup (optional, anti-crystallization aid)
  • 6 Tbsp (85 g) Unsalted Butter, cut into 1-inch cubes, cold
  • 3/4 cup (180 ml) Heavy Cream (35% fat), warmed gently
  • 1 tsp (5 g) Fine Sea Salt or Kosher Salt
  • 1 tsp (5 ml) Vanilla Extract (optional)

Instructions:

  1. Measure and Prepare: Accurately measure all ingredients. Place the cold butter cubes near the hob. Gently warm the heavy cream in a separate small pan or microwave until just steaming (not boiling).
  2. Combine Sugar & Liquid: In a heavy-bottomed saucepan, combine the sugar, water, and corn syrup (if using). Stir briefly just until the sugar is moistened. Do not stir again after this point.
  3. Cook the Syrup: Place the saucepan over medium-high heat. Allow the mixture to boil undisturbed. If sugar crystals form on the side of the pan, use a damp pastry brush dipped in water to gently wipe them down, dissolving them back into the liquid.
  4. Monitor the Colour: Cook until the syrup transitions from clear to pale yellow, then deep golden, and finally to a rich amber/copper colour (the color of an old penny). If using a thermometer, aim for 330°F (165°C). This usually takes 8–12 minutes. Do not walk away, as it can burn in seconds.
  5. Add Butter Vigorously: Immediately remove the pan from the heat. Add the cold butter cubes all at once. Whisk constantly and vigorously until the butter is fully melted and emulsified. The mixture will foam—this is normal.
  6. Emulsify with Cream (Safety First!): Stop whisking. Slowly and carefully pour the warmed heavy cream into the caramel. Stand back, as the mixture will bubble up violently and steam. Whisk continuously until the bubbling subsides and the sauce is smooth.
  7. Dissolve and Season: Return the saucepan to very low heat (or residual heat). Stir in the salt and vanilla extract (if using). Stir for 1–2 minutes until the salt is fully dissolved and the sauce is uniform.
  8. Strain (Optional): If you detect any small clumps of solidified caramel or butter, pour the warm sauce through a fine-mesh sieve into a heatproof jar or bowl.
  9. Cool to Dipping Consistency: Allow the caramel to cool to room temperature (about 45 minutes). It will thicken considerably, achieving the perfect velvety consistency for dipping. Store in an airtight container in the fridge.