Salted Butter Caramel
1 cup granulated sugar
6 tablespoons salted butter, cubed
1/2 cup heavy cream
1 teaspoon sea salt (adjust to taste)
Have all the ingredients measured and ready to use before starting, as caramel can quickly go from golden brown to burnt.
In a heavy-bottomed saucepan, heat the granulated sugar over medium heat. Stir occasionally with a wooden spoon or heatproof spatula until the sugar starts to melt.
As the sugar begins to melt, swirl the pan gently to ensure even heating. Continue cooking until the sugar has completely melted and turned into a golden amber color. Be careful not to let it burn.
Once the sugar has caramelized, add the cubed salted butter to the pan. Be careful as the mixture will bubble vigorously. Stir continuously until the butter is completely melted and combined with the caramelized sugar.
Pour in Cream:
Slowly pour in the heavy cream while stirring constantly. The mixture will bubble up again. Continue stirring until the cream is fully incorporated and the caramel is smooth.
Remove the saucepan from heat and stir in the sea salt. Taste and adjust the amount of salt according to your preference.
Cool and Store:
Allow the salted butter caramel to cool slightly before transferring it to a heatproof jar or container. It will thicken as it cools.
Once cooled, store the caramel in the refrigerator for up to two weeks. Reheat gently before using.
Enjoy your homemade salted butter caramel sauce drizzled over ice cream, pancakes, waffles, or any dessert of your choice!