Ingredients:

  • 1/2 cup Unsalted Butter (Diced)
  • 1 cup Dark Brown Sugar (Firmly Packed)
  • 3/4 cup Heavy Cream (35% Fat, Warmed)
  • 1 Tablespoon Light Corn Syrup or Glucose
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract

Instructions:

  1. Combine Ingredients: In a heavy-bottomed saucepan, combine the diced butter, dark brown sugar, corn syrup, and sea salt.
  2. Melt Gently: Place the saucepan over medium heat. Stir continuously until the butter is completely melted and the sugar begins to dissolve into the butter, forming a thick, gritty paste.
  3. Bring to a Boil: Increase the heat slightly to medium-high. Stop stirring once the mixture is smooth and bring it to a full, rolling boil.
  4. Boil and Thicken: Once boiling, reduce the heat to medium-low to maintain a strong simmer. Cook, stirring occasionally, for 3 to 5 minutes. The mixture should thicken noticeably and take on a deeper amber colour. The bubbles will slow down slightly.
  5. Remove from Heat: Immediately remove the saucepan from the burner and place it on a heatproof surface. This step is critical for controlling the temperature.
  6. Add the Cream: Slowly and carefully pour the warmed heavy cream into the hot sugar mixture. Caution: The mixture will bubble up and fizz aggressively.
  7. Whisk to Emulsify: Whisk the sauce vigorously until the butter, sugar, and cream are fully combined into a smooth, homogenous, and shiny sauce. If the sauce looks slightly grainy or separated (broken), continue whisking hard until it comes together.
  8. Add Vanilla: Stir in the vanilla extract until fully incorporated.
  9. Serve or Store: Allow the sauce to cool for 10 minutes before serving hot, or cool completely before transferring to an airtight container for storage.