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- 2 cups granulated sugar
- 12 tablespoons unsalted butter, at room temperature, cut into pieces
- 1 cup heavy cream, at room temperature
- 1 tablespoon fleur de sel (or any other flaky sea salt)
View Full Recipe at Brown Eyed Baker
%3C/p%3E%3Cp%3E3.%20As%20soon%20as%20the%20caramel%20reaches%20350%20degrees,%20add%20the%20butter%20all%20at%20once.%20Be%20careful,%20as%20the%20caramel%20will%20bubble%20up%20when%20the%20butter%20is%20added.%20Whisk%20the%20butter%20into%20the%20caramel%20until%20it%20is%20completely%20melted.%3C/p%3E%3Cp%3E4.%20Remove%20the%20pan%20from%20the%20heat%20and%20slowly%20pour%20the%20cream%20into%20the%20caramel.%20Again,%20be%20careful%20because%20the%20mixture%20will%20once%20again%20bubble%20up%20ferociously.%3C/p%3E%3Cp%3EWhisk%20until%20all%20of%20the%20cream%20has%20been%20incorporated%20and%20you%20have%20a%20smooth%20sauce.%20Add%20the%20fleur%20de%20sel%20and%20whisk%20to%20incorporate.%3C/p%3E%3Cp%3E5.%20Set%20the%20sauce%20aside%20to%20cool%20for%2010%20to%2015%20minutes%20and%20then%20pour%20into%20your%20favorite%20glass%20jar%20and%20let%20cool%20to%20room%20temperature.%20You%20can%20refrigerate%20the%20sauce%20for%20up%20to%202%20weeks.%20You'll%20want%20to%20warm%20the%20sauce%20up%20before%20using.%3C/p%3E){kind=link}