Ingredients:
- 1 cup (200 g) fine-grain granulated white sugar
- 1/4 cup (60 ml) filtered water
- 8 Tablespoons (113 g) cubed, soft unsalted butter
- 3/4 cup (180 ml) warmed heavy cream (35% fat)
- 1/2 teaspoon (3 g) fine sea salt
- 1/4 teaspoon (1 g) flaky sea salt (for finishing)
- 1 teaspoon (5 ml) pure vanilla extract
Instructions:
- Prep Dairy: Cube the butter and set aside. Warm the heavy cream in a separate small pan or microwave until steaming, but not boiling. Keep all ingredients handy, as timing is critical once the caramel is cooking.
- Ready the Salt: Measure out both the fine salt and the flaky salt.
- Start the Syrup: Combine the granulated sugar and the water in a heavy-bottomed saucepan. Stir gently just until the sugar is moistened.
- Caramelise: Place the saucepan over medium-high heat. Do not stir once the mixture begins to boil. If sugar crystals form on the sides of the pan, brush them down carefully with a wet pastry brush.
- Achieve Colour: Allow the sugar syrup to boil steadily until it turns a rich, deep amber color (like copper pennies). Immediately remove the pan from the heat.
- Add the Butter: Immediately drop the cubed, room-temperature butter into the hot caramel. Whisk constantly until the butter is fully melted and incorporated, creating a smooth, glossy emulsion.
- Introduce the Cream: Slowly and carefully pour the warmed heavy cream into the caramel mixture while whisking vigorously. (Warning: The mixture will bubble up intensely).
- Smooth and Dissolve: Continue whisking for 30–60 seconds until the mixture is uniform and smooth. If lumps of solidified sugar form (seizing), return the pan to very low heat and whisk gently until the lumps dissolve back into the sauce.
- Finish Seasoning: Remove the pan from the heat. Stir in the fine sea salt and vanilla extract.
- Cool and Thicken: Pour the caramel dip into a heatproof container. Let it cool on the counter for at least 30 minutes, or chill in the refrigerator for 1–2 hours until it reaches a thick, dippable consistency.