1 cup sugar
6 Tbs salted butter, room temp
1/2 cup heavy cream
1 tsp salt
Heat sugar in a medium saucepan over medium heat, stir constantly with a heat resistant spoon. Sugar will form clumps and melt into a thick brown, amber colored liquid as you stir. Do not burn. Immediately stir in the butter, it will bubble rapidly, stir until completely melted, about 2 min. If the butter separates or sugar clumps, remove from heat and whisk until it comes back together. Return to heat. Slowly drizzle in 1/2 cup heavy cream while stirring. It will bubble again, boil for one minute. Remove from heat, add salt. Cool slightly before serving. Caramel thickens as it cools. Store for up to 1 month in the fridge. Reheat as desired.
