Ingredients

The following ingredients have 1 Servings
  • 1 cup (200 grams) granulated sugar
  • 5 tablespoons (71 grams) unsalted butter
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1 teaspoon Fleur de Sel or flaky sea salt (optional)

Instruction

  • In a dry, medium-sized stainless steel saucepan, cook the sugar over medium heat, swirling the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes. Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth.
  • The caramel may seize. If clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce. Remove from heat and pour through a fine mesh strainer into a heatproof container. Stir in the salt if using. Let cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature or warm in the microwave for 20-30 seconds to bring back to drizzling/dipping consistency.