INGREDIENTS
1 cup sugar
4 tablespoons of water
2 tablespoons of unsalted butter
1 cup heavy cream
1 tsp vanilla extract
1 tsp sea salt
DIRECTIONS
measure and have all ingredients prepped before starting
combine sugar and water in a heavy-bottomed saucepan, heat and stir until the sugar dissolves.
after the sugar is dissolves, STOP STIRRING and let the sugar heat up until it turns a deep amber color. make sure to keep an eye on it the entire time.
shake the pan if necessary to cook evenly and to prevent it from burning.
once the color is right, immediately remove from the heat. (it can go from perfectly cooked caramel to a burnt mess within seconds!)
whisk in your butter with a long-handled wooden spoon until well combined, and carefully pour your heavy cream and vanilla. (Stand back because mixture will bubble up ) and keep stirring until the mixture is smooth and the cream is fully incorporated.
Add your salt and whisk until completely dissolved.
at this point your sauce may seems a lil bit too thin, but dont worry, it will thicken as it cools.
set it aside to cool slightly before transferring to a heatproof jar or in an airtight container. and refrigerate until ready to use.
WARNING: The sugar mixture is super hot. So be careful with it.
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