Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (120ml) heavy cream (36-40% fat content), warmed
  • 4 tablespoons (57g) unsalted butter, cut into 4 pieces
  • 1/2 teaspoon sea salt (or 1/4 tsp table salt), or to taste
  • 1 teaspoon vanilla extract (optional)

Instructions:

  1. Combine sugar and water in the saucepan. Stir briefly to moisten the sugar, then stop stirring!
  2. Cook over medium heat, swirling the pan occasionally, until the sugar melts completely and turns a deep amber color.
  3. Remove the saucepan from the heat. Immediately whisk in the butter until it is fully melted and incorporated.
  4. Slowly pour in the warm heavy cream while whisking continuously. The mixture will bubble up aggressively.
  5. Return the saucepan to low heat and stir constantly until the sauce is smooth and the desired thickness is achieved (about 1-2 minutes).
  6. Remove from heat and stir in salt and vanilla extract (if using). Let cool slightly before transferring to a heatproof jar or container. Store in the refrigerator.