Ingredients:

  • 1 cup (200g) granulated white sugar
  • 6 tbsp (85g) unsalted butter, room temperature and cubed
  • 1/2 cup (120ml) heavy cream, room temperature
  • 1 tsp (6g) flaky sea salt
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Place the sugar in a heavy-bottomed saucepan over medium heat. Gently swirl the pan without stirring until the sugar liquefies and transforms into a deep amber, mahogany-colored liquid, then immediately reduce heat to low.
  2. Whisk in the cubed butter one piece at a time until fully integrated. Slowly pour in the heavy cream and continue whisking for 1–2 minutes until the sauce is glossy and smooth.
  3. Remove the pan from the heat. Stir in the vanilla extract and the flaky sea salt. Allow the sauce to cool to thicken to a velvety consistency.