- 1/2 cup Granulated sugar
- 1/4 tsp Sea salt, flaky
- 2 tbsp Butter, unsalted
- 1/4 cup Heavy cream
- 1 Dash Vanilla or bourbon
- 1 tbsp Water
- In a small saucepan over medium-high heat whisk together sugar and water and bring to a boil. Cook until sugar has dissolved, about 1 minute.
Reduce heat to a simmer. Add in butter and whisk until combined. Simmer until the mixture turns a deep amber color, about 5 minutes.
Remove from heat and carefully whisk in the cream (it will bubble up ferociously after you add it!). Whisk until well combined. Whisk in salt.
Pour caramel into a heatproof jar. Allow it to cool a few minutes before using.