Ingredients:
- 1 cup (200 g) Granulated Sugar (Caster sugar fine)
- 6 tablespoons (85 g) Unsalted Butter, cubed and room temperature
- ¾ cup (180 ml) Heavy Cream (Double Cream), warmed
- 1 teaspoon (5 ml) Pure Vanilla Extract
- ½ – 1 teaspoon (2–5 g) Flaky Sea Salt (Maldon or similar)
Instructions:
- Prep Ingredients: Measure all ingredients precisely. Cube the butter and ensure it is ready to go. Gently warm the heavy cream in a separate small saucepan or microwave until steaming but not boiling.
- Start the Sugar: Add the granulated sugar to a heavy-bottomed saucepan. Spread it evenly in one layer. Place the pan over medium-high heat. Do not stir.
- Encourage Melting: Allow the sugar around the edges to begin melting and turning a light amber color. Once about 20% of the sugar has melted, gently push the dry sugar towards the melting sugar using a heatproof spatula. Continue to gently swirl the pan occasionally to ensure even melting.
- Cook to Colour: Continue cooking and swirling until the mixture is fully melted and has achieved a deep, rich, golden-amber color (like dark tea). Stop immediately before the smoke point.
- Add Butter: Remove the pan from the heat immediately. Drop in the cubed butter. The mixture will bubble vigorously; whisk continuously until the butter is completely melted and incorporated into the caramel.
- Add Warm Cream: Slowly and carefully pour the warmed heavy cream into the caramel mixture while continuously whisking. Be extremely cautious—the mixture will bubble up intensely. Continue whisking until the mixture is smooth and uniform.
- Finish and Flavour: Return the pan to very low heat (or off the heat) for one minute, stirring gently, ensuring any hard caramel bits have fully dissolved. Remove from heat, then stir in the vanilla extract and the flaky sea salt. Taste and adjust salt if necessary.
- Cool Down and Set: Pour the finished caramel dip into a heatproof jar or bowl. Allow the dip to cool on the counter for 15-20 minutes, then transfer to the refrigerator for 30 minutes to an hour to reach the ideal thick consistency for dipping. Serve chilled or gently reheated.