- 1.5 cups granulated sugar
- 1/3 cup water
- 4 tbsp butter, cubed and room temperature
- 1/2 cup heavy cream, room temperature
- 1 tsp fleur de sel
- 1 tsp vanilla extract
- Add water and granulated sugar into a saucepan. Heat saucepan over medium-high.
- RESIST any attempt to stir with a spatula or wooden spoon while sugar melts. Let it do its thing. It’ll bubble vigorously but DON’T be tempted to stick a wooden spoon to STIR. DON’T DO IT. You’d only risk a huge clump of mess! Crystalized sugar, no bueno.
- Instead, swirl the saucepan once or twice to evenly melt sugar and caramelize. Do not over-do it.
- Once sugar caramelizes into a nice dark amber shade, remove saucepan from heat and carefully drizzle in cubes of softened butter and cream. With a wooden spoon, continue whisking even though it looks like everything would bubble over, but trust me, it will settle. Just continue whisking, carefully and AVOID BURNS.
- DO NOT STICK YOUR FINGERS IN FOR TASTE. You will be awarded with 3rd degree burns. No joke.
- Once caramel is pourable, whisk in fleur de sel and vanilla extract. Store salted caramel sauce in airtight jars for up to a week.
What would you make with a jar of salted caramel sauce?!