Ingredients:

  • 1 cup (200g) Granulated Sugar
  • 6 tablespoons (85g) Unsalted Butter, cut into cubes
  • 1/2 cup (120ml) Heavy Cream, warmed slightly
  • 1/4 teaspoon Sea Salt (or to taste)

Instructions:

  1. In the saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon. Keep stirring, even as the sugar clumps up at first. Don't let it burn! The sugar will start to melt and turn translucent, then a light amber color.
  2. Continue cooking, stirring occasionally, until the sugar is a deep amber color. Watch carefully! It can burn quickly once it reaches this stage.
  3. Remove from heat. Immediately add the butter and stir vigorously until melted and smooth. Be careful, the mixture will bubble up.
  4. Slowly pour in the warmed heavy cream, whisking constantly. The mixture will bubble up again, so be cautious. The caramel will thicken slightly as you whisk.
  5. Stir in the salt.
  6. Let the caramel cool slightly before transferring it to a jar or container. It will thicken further as it cools.