1 cup (200g) granulated Sugar.
6 Tablespoons (90g) salted Butter at room temperature cut up into 6 pieces.
1/2 cup (120ml) Cream.
1 tsp Salt.
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with wooden spoon. Sugar will form clumps and eventually melt into a thick brown colored liquid as you continue to stir. Be careful not to burn.
Stir the butter into the caramel until it is completely melted, about 2 minutes.
Very slowly drizzle in 1/2 cup of cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave to get desired consistency.
TIP-1.The cream will bubble up quite a bit when you add it, make sure to use a saucepan that’s a little bigger than what you think you will need.
2.Be sure to keep your ingredients ready before you get started, this will make the process much smoother.