A silky salted caramel made by melting sugar, then whisking in butter, cream, and vanilla for a rich sauce.
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| prepBring butter and heavy cream to room temperature | ||||||
| 200 g granulated white sugar | Melt sugar over medium-low heat, 20 min | Add butter, stir quickly to incorporate | Add cream, stir quickly to combine | Add vanilla & salt, stir to combine | Simmer on low 2–3 min for thicker sauce (optional) | Remove from heat, cool slightly before using |
| 70 g salted butter, room temperature | ||||||
| 120 ml heavy cream, room temperature | ||||||
| 1 tsp vanilla bean paste or extract | ||||||
| 1/2 tsp sea salt (1/4 tsp–1/2 tsp depending on preference) | ||||||
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