Categories: Sauces
Ingredients
- 6 Tbsp butter
- 1 cup granulated sugar
- 1/4 cup sugar
- 1/2 cup heavy cream + 2-3 Tbsp at room temperature or warmed
- 1 tsp vanilla
- 1 tsp sea salt flakes
Directions
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Add butter to small sauce pan and heat on MED-LOW.
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Butter will melt, then foam up, then the foam will start to go away. Whisk or swirl the pan frequently.
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Brown flecks (the butter solids) will start to form at the bottom. Once they’re golden brown (not dark brown or black), and the butter smells nutty, remove pan from the heat.
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Pour butter into small bowl and set aside to cool.
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Wash pan, then add in sugar and water, mixing to combine.
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Heat over MED-HIGH heat, until red amber. Don’t stir. Reduce heat to low.
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Slowly stir in warmed cream; it will bubble like crazy, but keep stirring.
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Turn off the burner and remove pan from heat. Add the butter slowly, while whisking continuously.
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It will foam and bubble up like crazy, but keep whisking and it will settle down.
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Remove from heat, add butter and vanilla, stirring to incorporate.
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Sauce will thicken as it cools, so if it looks thin, just give it time to cool some.
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Once it cools for a bit, stir in the salt.
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Use right away or store in an airtight container in the refrigerator. Can freeze for several months.