Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (115g) unsalted butter, cut into cubes, room temperature
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt flakes, or 1/2 teaspoon fine sea salt, plus more to taste

Instructions:

  1. In the saucepan, combine sugar and water.
  2. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color. Swirl the pan occasionally to ensure even cooking.
  3. Remove from heat. Carefully whisk in the butter until melted and smooth. Mixture will bubble vigorously.
  4. Gradually pour in the warmed heavy cream, whisking constantly. Be careful; the mixture will bubble up again.
  5. Return the saucepan to low heat and simmer for 1-2 minutes, stirring constantly, until the sauce is smooth and thickened.
  6. Remove from heat and stir in the vanilla extract and sea salt.
  7. Let cool slightly before transferring to an airtight container. The sauce will thicken as it cools.