Ingredients
- 1 cup granulated sugar
- 1/3 cup unsalted butter cubed
- 1/2 cup heavy cream at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
Instructions
- In a medium heavy-duty saucepan over medium heat, add the granulated sugar. Cook, stirring constantly, until it smells toasty and melts into a thick brown, amber-colored liquid.
- Add the butter cubes to the pan. Stir until the butter is melted and fully combined with the caramelized sugar.
- Slowly pour in the heavy cream while stirring constantly until the sauce rapidly bubbles.
- Allow to boil for 1-2 minutes undisturbed until it reaches 220°F on a candy thermometer.
- Remove from heat and stir in the vanilla extract and sea salt. Allow the caramel to slightly cool before using or storing.