Makes about 1¼ cup
Ingredients
1 cup white sugar
5 Tbsp butter, cut in slices
½ cup plus 1 Tbsp heavy whipping cream
Fleur de sel (any salt will work)
Directions
Set a heavy-bottomed saucepan over medium-high heat and add sugar, occasionally stirring with a whisk. Once the sugar begins to melt, stir with a whisk until all the sugar is dissolved and has become a golden amber color. Remove the whisk and continue cooking but do not stir; an occasional swirling of the pan is acceptable. Wait for the syrup to turn a dark amber and faint wisps of smoke to appear. The darker the color, the less sweet it will become but the caramel flavor will intensify. Do not allow syrup to burn.
When the desired color is achieved, turn off the heat and wait 30 seconds. Whisk in butter. Carefully add cream when butter is completely melted, whisking constantly until everything is thoroughly combined. Add several generous pinches of salt to taste.
Allow to cool then taste for seasoning. Store in a jar with a tight fitting-lid and refrigerate.
Reheat in the microwave or small saucepan before serving.