Dark Salted Caramel Sauce

Ingredients & Measurements
1 cup (200g) granulated sugar
6 Tbsp. (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml/115g) heavy cream, at room temperature
1 tsp. vanilla extract
1 tsp. (3g) flake salt

Instructions:
In a heavy lined saucepan, place the sugar and turn the heat on medium. Allow the sugar to cook without touching until it begins to turn brown and melt in the pan, using the handle of the pot, gently whirl the sugar syrup around the pan. Once the sugar has melted, carefully add the butter. Adding the room temp butter to the very hot sugar will cause it to bubble up, don’t panic just allow it to calm down a bit then carefully using a heat proof spatula stir the butter into the sugar. If the sugar clumps up or the butter breaks (separates) take the pot off heat and whisk vigorously and carefully until the mixture comes together.

Continue to cook the butter and sugar for 1 minute stirring or swirling the pan.  Then carefully add the heavy cream (again because the cream is a lot cooler than the caramel, it will bubble up) . Stir the mixture until it’s mixed together and then add the vanilla and sea salt.

Allow the caramel to cool for 10-15 minutes before transferring it to a storage container. I prefer to use a glass mason jar to store my cooled salted caramel. Store in the refrigerator for up to 7 days.