Target: 6 × 4 inches · landscape

Salted Caramel Sauce

50 min · 12 2-tablespoon portions

Ingredients

□ 1 cup granulated sugar

□ 6 tbsp unsalted butter, cut into small cubes

□ 2/3 cup heavy cream, divided and warmed

□ 1/2 tsp fine sea salt

□ 1 tsp vanilla extract (optional)

Directions

1. Set out sugar, cubed butter, and a whisk. Warm heavy cream until steaming; reserve a little for the final pour adjustment.

2. Heat sugar in a dry pan over medium-low, swirling gently, until deep amber like a copper penny; pull it before an acrid smell or heavy smoke.

3. Off heat, whisk in butter a few cubes at a time, then stream in warm cream slowly; pause if foam rises.

4. Dissolve any seized bits over low heat; stir in salt and optional vanilla. Cool 30 minutes, then add a little warmed cream if you want a thinner pour.

Cook’s note: Caramel deepens quickly at the end; stop at clear amber before it smells burnt.