Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 6 Tbsp (85 g) Unsalted Butter, cut into 6 equal pieces and chilled
  • 3/4 cup (180 ml) Heavy Cream (35% fat), warmed slightly
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/2 tsp (3 g) Flaky Sea Salt, plus more for garnish

Instructions:

  1. Mise en Place: Measure and prepare all ingredients. Dice the butter and return it to the fridge. Gently warm the heavy cream in the microwave or a separate small pan until steaming lightly. Set the vanilla and salt aside.
  2. Melt the Sugar (Dry Method): Pour the granulated sugar into a heavy-bottomed saucepan in an even layer. Set the pan over medium-low heat. Wait patiently for the sugar around the edges to start melting and turning a light amber color (this may take 5–8 minutes). Do not stir yet.
  3. Encourage Melting: Once about 1/3 of the sugar has melted, gently nudge the dry sugar towards the molten center using a silicone spatula. Continue cooking and gently nudging until all the sugar has dissolved and the mixture is a smooth, liquid syrup.
  4. Develop the Colour: Increase the heat slightly to medium. Continue to cook, swirling the pan if needed, until the caramel deepens to a rich, copper/deep amber color. Remove from the heat immediately once this deep color is achieved to prevent burning.
  5. Incorporate the Butter: Remove the pan from the heat entirely. Add the cold, diced butter one piece at a time, whisking constantly and vigorously until each piece is fully incorporated and the mixture is smooth and emulsified (it will bubble dramatically).
  6. Add the Cream: Slowly and carefully drizzle the pre-warmed heavy cream into the caramel mixture while whisking constantly. Stand back, as the mixture will bubble up high and release steam. Continue whisking until the mixture is smooth.
  7. Final Polish: If the mixture feels gritty or separates, return the pan to low heat and whisk gently for one minute until fully smooth. Immediately remove from heat.
  8. Finish the Dip: Whisk in the vanilla extract and the flaky sea salt.
  9. Cool and Set: Pour the caramel dip immediately into a clean glass jar or heat-proof bowl. Allow the dip to cool completely to room temperature, then transfer it to the refrigerator for at least 30 minutes until it thickens to a luxurious dipping consistency.