Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon sea salt (or to taste)

Instructions:

  1. In the saucepan, combine sugar and water. Stir gently to moisten the sugar.
  2. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Watch closely!
  3. Remove from heat and immediately whisk in the butter. It will bubble and sputter, that's normal.
  4. Slowly pour in the heavy cream, whisking constantly. The mixture will seize up – keep whisking until smooth.
  5. Return the saucepan to low heat and simmer for 1-2 minutes, stirring constantly, until the caramel is smooth and thickened.
  6. Stir in the sea salt to taste.
  7. Pour the caramel into a heat-proof container and let it cool completely. Store in the refrigerator for up to 2 weeks.