Ingredients:

  • 1 cup (200g) granulated white sugar
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Place the 1/2 cup (113g) unsalted butter in a heavy-bottomed saucepan over medium heat.
  2. Melt the butter and continue cooking, whisking occasionally, until the butter foams, crackles, and small golden-brown specks form at the bottom and it smells nutty; immediately reduce the heat to low.
  3. Increase the heat back to medium and pour in the 1 cup (200g) granulated white sugar.
  4. Stir constantly with a whisk until the sugar melts into a thick, bubbling liquid and reaches a deep amber, dark golden hue.
  5. Slowly pour in the 1/2 cup (120ml) room-temperature heavy cream while whisking vigorously until the sauce is smooth and glossy.
  6. Remove the pan from the heat and stir in the 1/2 tsp (3g) sea salt and 1 tsp (5ml) vanilla extract.
  7. Transfer the cooled sauce to a glass storage jar and store in the refrigerator for up to 3 weeks.