Ingredients:

  • 1 cup (200g) granulated white sugar
  • 6 tbsp (85g) unsalted butter, room temperature
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1/2 tsp (3g) flaky sea salt
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Heat the sugar in a heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar liquefies and turns a deep amber or mahogany color.
  2. Remove the pan from the heat immediately and stir in the room temperature butter quickly until completely melted and incorporated into the sugar.
  3. Slowly pour in the heavy cream and vanilla extract while whisking constantly to create a stable emulsion.
  4. Return the sauce to low heat for 1–2 minutes to ensure it is completely smooth, then stir in the sea salt.