Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream, warmed slightly
  • 1/2 teaspoon sea salt (or 1/4 teaspoon table salt), more to taste

Instructions:

  1. Place sugar in the saucepan over medium heat. Cook, stirring constantly with a wooden spoon or spatula, until the sugar melts into a clear, amber-colored liquid.
  2. Remove from heat and immediately add the cubed butter. Stir vigorously until the butter is completely melted and incorporated. The mixture will bubble and may seize up slightly – don't panic!
  3. Slowly pour in the warmed heavy cream, stirring constantly. Be careful, as the mixture will bubble vigorously. Continue stirring until the caramel is smooth and all ingredients are combined.
  4. Return the saucepan to medium heat and cook, stirring occasionally, until the caramel reaches your desired consistency. For a thinner sauce, cook for a shorter time (around 1-2 minutes); for a thicker sauce, cook a bit longer (2-3 minutes).
  5. Remove from heat and stir in the salt. Let cool slightly before transferring to a clean jar or container. The caramel will thicken as it cools.