1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces (see note below)
1/2 cup (120ml) heavy cream (see note below)
1 teaspoon salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
NOTE: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
NOTE: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.
nutritional information: not available.