Ingredients
- Sugar: 1 cup (about 200g)
- Liquid cream: 200ml (lukewarm)
- Butter: 30g to 40g (salted butter, or unsalted butter with a pinch of salt)
- Salt: A small pinch (optional, if using unsalted butter)
Instructions
- Melt the sugar: Pour the sugar into a heavy-based saucepan over medium heat. Let it melt slowly. Don't stir again with a spoon; you can gently shake the pan to ensure even melting. Wait for the sugar to turn into a dark amber colored liquid.
- Add the butter: Once the sugar has completely melted and reached a golden brown color, add the butter. Be careful, as the mixture will bubble. Stir vigorously with a wooden spoon or whisk until the butter is fully incorporated.
- Pour the cream: Gradually pour in the liquid cream lukewarm. It is important that the cream is not cold to prevent the caramel from congealing or causing splashes. Continue whisking until the mixture is smooth and consistent.
- Thicken: Let the sauce simmer over low heat for 1 to 2 minutes to achieve the desired thickness. Keep in mind that it will thicken considerably as it cools.
- Cool and store: Remove from heat and pour into a glass jar. Let cool to room temperature before refrigerating.