- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, cut up into small pieces
- 1/2 cup (120ml) heavy cream *35-40% fat*
- 1 teaspoon sea salt
- In a 2 to 3 quart saucepan, melt the sugar over medium-high heat. Lots of recipes call for you to stir until all the sugar is melted, but, for me, I get better, more consistent results on my induction stove if I just let it be and swirl the pan frequently.
- Once all the sugar has melted watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted.
- Remove pan from the heat and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively again, so be careful but stand your ground.
- Whisk until all the cream is incorporated and then whisk in the fleur de sel *sea salt*.
- Set the sauce aside to cool for 15 minutes prior to pouring it into a glass jar to cool completely.
- You can refrigerate the sauce for up to 2 weeks, but you will need to warm it before using. I gently heated mine in a saucepot with warm water or at 5 second intervals in the microwave.