Ingredients:

  • 1 cup (200 g) Granulated Sugar (Caster Sugar)
  • 8 tablespoons (1 stick or 115 g) Unsalted Butter, cut into 8 equal cubes
  • 1 cup (240 ml) Heavy Cream (Double Cream), gently warmed
  • 1 teaspoon (5 g) Flaky Sea Salt (e.g., Maldon)
  • 2 tablespoons (30 ml) Water (Optional, for crystallization control)

Instructions:

  1. Measure and prepare all ingredients precisely. Cube the butter and ensure the heavy cream is gently warmed (do not boil, just warm to the touch). This helps prevent severe splattering and shocking the caramel later.
  2. Place the granulated sugar in a heavy-bottomed saucepan over medium-high heat. Allow the sugar to melt completely around the edges before touching it.
  3. Once the sugar begins to melt, gently swirl the pan to incorporate the melted sugar with the remaining crystals. Avoid stirring with a utensil to prevent crystallization. Continue cooking until the mass is melted and turns a deep, rich amber color, resembling an old copper penny.
  4. As soon as the deep amber color is reached (or temperature hits 160°C–170°C / 320°F–338°F), immediately remove the pan from the heat source to prevent burning.
  5. Slowly and carefully pour the warmed heavy cream into the hot caramel while whisking vigorously and constantly. The caramel will bubble violently and seize up/harden initially. Continue whisking over low heat until the solidified caramel has completely dissolved back into a smooth, homogenous sauce.
  6. Remove the pan from the heat. Add the cubed, room-temperature butter one cube at a time, whisking well after each addition until fully melted and emulsified. The sauce should become glossy and thick.
  7. Whisk in the flaky sea salt. Taste and adjust the amount of salt if necessary.
  8. Pour the finished caramel into a heatproof jar or container and allow it to cool completely at room temperature for at least 30 minutes. The mixture will thicken considerably as it cools before serving. Store chilled for up to two weeks.