Homemade Caramel Sauce

• servings: 1 serving
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 cup (200 grams) granulated sugar

5 tablespoons (71 grams) unsalted butter

1/2 cup plus 1 tablespoon heavy cream

1 teaspoon Fleur de Sel or flaky sea salt (optional)

Directions

In a dry, medium-sized stainless steel saucepan, cook the sugar over medium heat, swirling the pan occasionally, until the sugar melts and begins to turn a deep golden color, about 5 to 6 minutes. Turn off the heat and whisk in the butter until melted. Whisking constantly, gradually add the cream. Whisk until the mixture is smooth.

The caramel may seize. If clumps of sugar form, continue heating on low heat until they melt back into a smooth sauce. Remove from heat and pour through a fine mesh strainer into a heatproof container. Stir in the salt (if using). Let cool until warm and thick. Use or store in an airtight container in the fridge for up to 2 weeks. Let come to room temperature or warm in the microwave for 20-30 seconds to bring back to drizzling/dipping consistency.