Caramel

A simple caramel sauce, with an option to make it salted. It thickens as it cools.

Ingredients

200 g white sugar
60 ml water
85 g butter, cubed, at room temperature
120 ml heavy cream, slightly warmed
0.5 teaspoon vanilla extract (about 2.5 ml)
1 g salt (optional)

Directions

add the sugar and water to a heavy-bottomed pan
heat on medium heat
do not stir, gently swirl the pan instead
cook until the sugar has dissolved and turned a deep amber colour
take the pan off the heat immediately
whisk in the butter (careful, it will bubble up vigorously)
slowly pour in the cream while whisking constantly
if it seizes up, stir over low heat until smooth
stir in the vanilla and salt (if using)
let cool for 10 to 15 minutes
transfer to a glass jar

Salted caramel

use 3 g of salt instead of 1 g, or add it to taste
or use salted butter and skip the salt
sprinkle a few flakes of fleur de sel on top when serving