Ingredients:

  • 8 tbsp unsalted butter
  • 1 cup heavy cream
  • 1 cup granulated white sugar
  • 1 tbsp light corn syrup
  • 2 tbsp water
  • 0.5 tsp flaky sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. In a heavy-bottomed stainless steel saucepan over medium heat, melt the butter. Cook, swirling occasionally, until the butter foams, crackles, and then subsides. Once brown specks appear and the aroma is nutty, immediately transfer to a small bowl to stop the cooking.
  2. In a microwave-safe container or small pot, warm the heavy cream until steaming but not boiling. This prevents the caramel from seizing later.
  3. Wipe out the saucepan and combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves.
  4. Increase heat to medium-high and cook without stirring. Swirl the pan occasionally until the mixture reaches a deep amber color (approximately 350°F / 175°C).
  5. Remove the pan from heat. Carefully whisk in the prepared brown butter (the mixture will bubble vigorously).
  6. Slowly pour in the warm heavy cream while whisking constantly until the sauce is smooth and emulsified.
  7. Stir in the flaky sea salt and vanilla extract. Let the sauce cool slightly before transferring to a glass jar.