Ingredients
Method
- Gather and measure all ingredients before starting—caramel moves quickly once heated.
- In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a medium amber color (around 350°F/175°C).
- Reduce heat to medium-low and carefully add the butter, whisking constantly for about 2 minutes as the mixture bubbles vigorously.
- Slowly pour in the heavy cream while whisking continuously to prevent splattering. Continue whisking until smooth and combined.
- Allow the caramel to boil for 1 minute, then remove from heat.
- Add sea salt and vanilla extract, whisking until fully dissolved and incorporated.
- Let cool for 3 minutes in the pan, then pour into jars. Strain if necessary for extra smoothness.
- Store in the refrigerator for up to 4 weeks or freeze for up to 3 months.
Notes
Use fine sea salt or Fleur de sel for best results. Avoid overcooking—the color should resemble a copper penny. Always use room temperature butter to prevent caramel from seizing.