Ingredients:

  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 1/4 teaspoon sea salt (optional, for a salted version)

Instructions:

  1. In a medium saucepan, heat the sugar over medium heat.
  2. Stir continuously until the sugar is completely melted and turns a golden amber color.
  3. Remove from heat and carefully stir in the butter pieces until melted and combined.
  4. Gradually whisk in the heavy cream until smooth (the mixture will bubble).
  5. If desired, add sea salt to taste.
  6. Allow the caramel to cool slightly before transferring to a heatproof jar. Let it cool completely, then seal and store in the refrigerator.