1 cup granulated sugar
1/4 cup + 2 Tbsp water
1/4 cup salted butter, diced into 1 Tbsp pieces
1/2 cup heavy cream
1/2 tsp fine sea salt or 3/4 tsp Maldon, more to taste if desired
- Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
- In a heavy-bottomed 2 – 3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar and water over medium-high heat whisking constantly to dissolve sugar.
- Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally (this will take time, so be patient. It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for).
- Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
- Whisk until mixture is smooth. Stir in sea salt. Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.
source: Cooking Classy