Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • ½ cup (120ml) heavy cream, warmed
  • 1 teaspoon (5g) sea salt flakes, such as Maldon (or ½ tsp table salt)

Instructions:

  1. Measure and warm the cream. Cube the butter. Have your salt nearby. Organisation is key, chaps!
  2. Place sugar in the saucepan over medium heat. Cook, without stirring, until the sugar begins to melt. Once melted, gently swirl the pan occasionally to ensure even melting. Cook until the sugar is a deep amber color. This is where patience is needed. Don't burn it!
  3. Remove the pan from the heat and immediately add the cubed butter. Whisk vigorously until the butter is melted and fully incorporated. The mixture will bubble aggressively.
  4. Slowly pour in the warmed heavy cream while whisking constantly. The mixture will bubble up again. Continue to whisk until smooth.
  5. Stir in the sea salt flakes (or table salt) until dissolved.
  6. Pour the caramel sauce into a heat-safe glass jar or container. Let it cool completely before covering and storing in the refrigerator. The sauce will thicken as it cools.