Ingredients

   
100g granulated sugar
30g unsalted butter, cubed
100g heavy cream
1.5g fine sea salt

Steps

  1. Heat a heavy-bottomed saucepan over medium-low heat. Gradually add sugar, stirring occasionally with a heatproof spatula. Cook until deep amber (345–355°F).

  2. Lower heat slightly. Add butter cubes, stirring constantly. The mixture will bubble up — be careful.

  3. Remove from heat. Slowly pour in cream while stirring. If caramel seizes, return to low heat and stir until smooth.

  4. Return to low heat and cook until 225–235°F. Stir in salt.

  5. Cool and transfer to a heatproof jar.

Notes

  • Room temperature: 1–2 days. Refrigerated: up to 2 weeks. Warm before use.