Ingrédients:

  • 1 tasse (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt (optional, but recommended)

Instructions:

  1. Place the sugar in the saucepan over medium heat. Cook, stirring constantly with the spatula, until the sugar melts and turns a deep amber color. Be patient, mon ami, and don't let it burn!
  2. Remove the pan from the heat. Immediately add the cubed butter and whisk vigorously until fully incorporated and smooth. Attention aux éclaboussures!
  3. Slowly pour in the heavy cream, whisking constantly. The mixture will bubble up – c'est normal, tout va bien!
  4. Return the pan to low heat. Simmer for 1-2 minutes, whisking constantly, until the caramel is smooth and thickened to your desired consistency.
  5. Remove from heat. Stir in the vanilla extract and sea salt (if using).
  6. Let the caramel cool slightly before transferring it to an airtight container. It will thicken as it cools.