Ingredients:

  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon (5 g) sea salt (plus more for garnish)

Instructions:

  1. Prepare your ingredients: Measure out all ingredients and have them ready.
  2. Cook the sugar: In a heavy-bottom saucepan over medium heat, add the granulated sugar. Stir constantly until the sugar melts and turns an amber color.
  3. Add the butter: Once the sugar is melted, carefully add the butter and stir until fully combined.
  4. Incorporate the cream: Gradually whisk in the heavy cream until smooth. Be cautious of the steam.
  5. Add sea salt: Stir in the sea salt, adjusting to taste.
  6. Cool the caramel: Remove from heat and transfer to a heatproof container. Allow to cool at room temperature before refrigerating.
  7. Chill: For a firmer cream, refrigerate for at least 30 minutes before use.