1 cup granulated sugar
10ml kosher salt
60 ml water
80ml heavy cream
60g butter, cubed
Directions
Step 1
In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more.
Step 2
Once caramel is a deep copper color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful!
Step 3
Let cool slightly in pan, then transfer to a container to cool completely. Store covered in the refrigerator for up to 2 weeks.