Ingredients:

  • 1 cup (200g) granulated white sugar
  • 6 tbsp (85g) unsalted butter, room temperature
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1/2 tsp (3g) sea salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Place 1 cup (200g) granulated white sugar in a heavy-bottomed saucepan over medium heat. Stir constantly with a silicone spatula until the sugar clumps and then liquefies, transforming into a deep mahogany-colored liquid; ensure it does not smoke.
  2. Once the sugar is fully melted and dark amber, immediately add 6 tbsp (85g) room-temperature unsalted butter. Stir vigorously until the butter is completely melted and incorporated, noting that the mixture will bubble rapidly.
  3. Slowly pour in 1/2 cup (120ml) room-temperature heavy cream while stirring constantly. Keep the heat on medium and continue to stir for 1–2 minutes until the sauce thickens slightly and becomes glossy and smooth.
  4. Remove the pan from the heat. Stir in 1/2 tsp (3g) sea salt and 1 tsp (5ml) vanilla extract. Let the sauce cool in the pan for 5 minutes before transferring it to an airtight glass jar.