Ingredients
Method
- Cube the butter and allow it to come to room temperature. Measure all ingredients before starting.
- In a heavy-bottomed saucepan over medium heat, add the sugar and stir constantly with a wooden spoon or heatproof spatula. The sugar will form clumps before melting into a smooth amber-colored liquid.
- Once fully melted and caramelized, reduce heat to medium-low and carefully add the butter. Stir continuously for 2 minutes until fully incorporated.
- Slowly pour in the heavy cream while whisking constantly. The mixture will bubble vigorously—continue stirring until smooth.
- Increase heat to medium and allow the caramel to boil for 1 minute without stirring.
- Remove from heat and whisk in the sea salt and vanilla extract until fully blended.
- Let cool for 3 minutes, then pour into glass jars. The caramel will thicken as it cools. Store in the refrigerator for up to 4 weeks.
Notes
Use room-temperature butter and cream to prevent seizing. Stir constantly during caramelization and avoid high heat to prevent burning.