170g unsalted butter, at room temperature, cut into small cubes
240 g of heavy cream, at room temperature
6g flaked salt, optional (only if you want to make salted caramel sauce). You can replace it with 1 tsp table salt, or to taste.
Preparation
Before starting, have the ingredients ready and weighed, as the process must be done quickly.
In a large saucepan, add the sugar over medium heat to make a dry caramel. Cook the caramel, without stirring, until it turns a deep amber color, being careful not to overcook it, as this will make it bitter. Tilt the pan if necessary to ensure the sugar melts evenly.
As soon as the caramel reaches the desired color, very carefully add all the butter to the pot at once and mix quickly with a whisk. The caramel will bubble and rise (that’s why it’s important to use a large pot). As soon as the butter is melted and mixed in, remove from the heat.
Off the heat, slowly add the cream, always whisking with the hand whisk, until it has a smooth, even consistency.
If you want to make a salted caramel sauce, add the salt and mix with a whisk.
Once everything is mixed, pour the sauce into the jar or container where it will be stored. It will thicken as it cools. Let it cool completely before refrigerating.
TIPS:
When you want to use it again, you can let it cool to room temperature, or you can heat it in the microwave.
