Ingredients

The following ingredients have 6 Servings
  • 1 cup granulated sugar
  • 6 Tablespoons salted butter (cut into 6 pieces)
  • 1/2 cup heavy cream
  • 1 teaspoon coarse kosher salt + extra for sprinkling on top

Instruction

  • In a medium saucepan over medium heat, cook the sugar, stirring constantly with a wooden spoon or heatproof spatula while it melts. At first the sugar will start to clump together, then it will eventually melt into a light amber-colored liquid. Make sure the heat isn't too high and keep stirring until completely melted so that it doesn't burn.
  • As soon as the sugar is completely melted, stir in the butter until it is completely melted, about 2-3 minutes. The caramel will bubble up when you add in the butter, so be careful.
  • Slowly drizzle the heavy cream into the caramel, stirring continuously. It will bubble and sputter again. Once it is combined, let the caramel boil for 1 minute without stirring, then remove from heat and stir in the salt.
  • Let the caramel cool before serving. It will thicken as it cools. Keeps for 2 weeks in the refrigerator, just microwave it for 30 seconds or so to warm it up before using.