Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons (3oz, 85g) salted butter (cubed)
  • 3/4 cup (150g) sugar
  • 1 cup (250ml) heavy cream (warmed)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon flaky sea salt (such as fleur de sel or Maldon, or to taste (see headnote))

Instruction

  • Melt butter and sugar together in a large saucepan or pot over medium heat, one that will hold at least 4 quarts (4l), but I recommend one that's larger, if possible.
  • Continue to cook the sugar and butter together, stirring frequently, until the color is deep golden brown and it starts to smoke. For best results, I cook the mixture until it smells a little smoky, too, but be careful to find the balance between well-browed, and the moment before it's burnt, which is when it's ready to have the cream added. It should be the color of an old copper penny.
  • Immediately remove from heat and gradually pour in the warm cream, stirring constantly, until smooth. Mix in the vanilla and salt.