1stick4 oz unsalted buttersoftened and cut into pieces
¾cupheavy creamroom temperature*
1Tbspvanilla
1 ½tspkosher salt
Instructions
Add sugar and water to a large sauce pan with high sides over medium heat. (you can also use a large pot)
Let sugar and water cook, undisturbed (resist the urge to stir!) until sugar is completely dissolved and the mixture is bubbling nicely.
Let sugar continue to cook, swirling the pan as necessary, until it is caramelized. You are looking for a dark ice tea color. Be careful as the mixture starts to brown, it could burn quick! If you see crystallization on the sides of the pot, you can use a wet pastry brush to remove it. (see video)
Once the desired color is achieved, immediately remove the caramel from the heat and carefully add in the butter. It will bubble up a bit so be careful!
Carefully add the cream and stir. Once again, this will bubble a bit!
Return caramel to medium heat and stir until everything is incorporated and the mixture is bubbling, about 1-2 minutes. Turn off the heat and stir in vanilla and salt.
Let cool to room temperature before storing in a container. Store in the refrigerator and heat up on the stove or in the microwave before using.
Notes
*It is super important the butter and cream are at room temp! It will help them incorporate much easier and cause less rapid boiling!