1 cup sugar
6 tablespoons butter
1/2 cup plus two tablespoons heavy cream, at room temperature
1-1 1/2 teaspoons flaked sea salt (to taste)
Melt the sugar over medium high heat in a large saucepan, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a dark copper color. Add the butter and stir it in, then add the salt and stir it in. Remove from heat and pour in the heavy cream, whisking it until you get a smooth sauce. The sauce will foam up quite a bit when you add the cream; this is why you want a large-ish pan.
Use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit, but 60 seconds in the microwave brings it right back to pouring consistency.
This sauce makes a delicious topping for just about anything, from brownies to ice cream to cheesecake. My favorite use is to mix it with espresso, steamed milk and cocoa to make a salted caramel mocha. It’s also the perfect ingredient for making dark chocolate salted caramel cookie bars.
Original recipe snagged from smittenkitchen.