Ingredients
1cupgranulated sugar,200 g
¼cupwater,85 ml, plus 2 tbsp
¼cupsalted butter,56 g, diced into 1 tbsp pieces
½cupheavy cream,120 ml
½tspfine sea salt,or more to taste
Preparation
Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
In a heavy-bottomed 2-3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar.
Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.
Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.
Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.
Caramel sauce will be thicker once cooled to room temperature and much thicker once chilled.
