Ingredients:

  • 1 cup (200g) granulated white sugar
  • 1/4 cup (60ml) water
  • 1/2 tsp lemon juice
  • 3/4 cup (180ml) heavy whipping cream, room temperature
  • 4 tbsp (56g) unsalted butter, cubed, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp flaky sea salt

Instructions:

  1. Combine granulated sugar, water, and lemon juice in a heavy-bottomed saucepan. Stir over medium heat until the sugar is fully dissolved and the mixture is a clear syrup. Stop stirring once it reaches a boil.
  2. Allow the sugar mixture to boil undisturbed. Monitor the color as it transitions from clear to pale gold, and finally to a rich, reddish-brown amber. Swirl the pan occasionally to ensure even caramelization. This typically takes 8-10 minutes.
  3. Remove the pan from heat immediately once the desired amber color is reached. Slowly pour in the room-temperature heavy cream while whisking constantly. The mixture will bubble vigorously.
  4. Whisk in the room-temperature butter one cube at a time until completely melted and the sauce is emulsified.
  5. Stir in the vanilla extract and flaky sea salt. Transfer the caramel to a glass mason jar to cool for 5 minutes.