Yields: About 1 – 1 ½ cups
Prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- ½ cup (120 ml) heavy cream
- 1 teaspoon pure vanilla extract
- ½ – 1 teaspoon sea salt (adjust to taste)
Equipment
- Medium-sized heavy-bottomed saucepan
- Whisk
- Heatproof container or jar for storage
Instructions
- Melt the sugar: In the saucepan, spread the sugar evenly over the bottom. Heat over medium heat without stirring. Watch closely as the sugar begins to melt around the edges.
- Swirl, don’t stir: Once significant melting starts, gently swirl the pan to distribute the melted sugar. Continue swirling until the sugar is a deep amber color. Be very careful, hot sugar can cause burns.
- Add the butter: Immediately remove the pan from the heat. Whisk in the butter one piece at a time until completely melted and smooth.
- Whisk in the cream: Slowly and carefully pour in the heavy cream and whisk vigorously. The mixture will bubble and steam. Keep whisking until it forms a smooth sauce.
- Finishing touches: Stir in the vanilla extract and salt (start with ½ teaspoon and taste, adding more if desired).
- Cool slightly, then serve or store: Let the sauce cool for about 10 minutes so it thickens slightly. Serve warm over ice cream, desserts, or use as a dip for fruit. Store leftovers in a sealed container in the refrigerator for up to two weeks. Reheat gently before serving.
Tips:
- Use high-quality ingredients: The best ingredients create the best flavor. Opt for a good unsalted butter and full-fat heavy cream.
- Don’t overcook the sugar: If the sugar burns, it will become bitter. The moment it achieves a rich amber color, it’s ready.
- Be careful: The sauce bubbles up vigorously when adding the cream. Work slowly and cautiously to prevent splattering and burns.
- Adjust salt to your liking: Everyone’s salt preferences are different. Start with less and add more as needed until you reach your perfect sweet and salty balance.
