Salted Caramel

Ingredients

• 1 cup (200 grams) granulated sugar, labeled "pure cane"
• 6 tablespoons (85 grams) unsalted butter, room temperature and cut into 6 pieces
• 0.5 cup (120 grams / 120 ml) heavy cream, room temperature
• 1 teaspoon salt

Steps

1. In a medium heavy-duty stainless steel saucepan (not nonstick) over medium heat, cook the sugar while stirring constantly with a wooden spoon or heat-safe silicone spatula. It will clump, then melt into a thick amber liquid, about 6 minutes. Stir around the bottom edges and don't let it burn.
2. Once the sugar is fully melted, reduce heat to low and stir in the butter. The caramel will bubble rapidly. Stir until the butter is melted and combined. If the butter separates or the sugar clumps, remove from heat and whisk vigorously until it comes back together (up to 3–4 minutes), then return to heat.
3. Very slowly pour in the heavy cream while stirring constantly; it will bubble and steam. Once all the cream is added, stop stirring, increase heat to medium, and boil for 1 minute. If using a candy thermometer, it should reach 220°F (104°C).
4. Remove from heat and stir in the salt. The caramel will be thin; let it cool slightly to thicken before using.
5. Cover tightly and refrigerate for up to 1 month. It solidifies when cold; reheat in the microwave or on the stove to the desired consistency.