Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, at room temperature
  • 1 teaspoon sea salt (adjust to taste)

Instructions:

  1. Measure out all ingredients and have them ready before starting.
  2. In a medium saucepan, heat the granulated sugar over medium heat, stirring continuously until melted and turns a deep amber color, about 8-10 minutes.
  3. Carefully add the butter pieces to the melted sugar, stirring constantly until fully incorporated.
  4. Gradually pour in the heavy cream while stirring (it may bubble up, so be cautious), and keep stirring until the mixture is smooth.
  5. Remove from heat and mix in the sea salt, then allow the sauce to cool slightly before transferring it to a jar.
  6. Let the sauce cool completely at room temperature before sealing. Store in the refrigerator for up to two weeks.