Salted Butter Caramel

For the Salted Butter Caramel:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt (preferably fleur de sel)

For Variations and Uses:

• Vanilla Bean: 1 vanilla bean, seeds scraped, added to the caramel for a vanilla-scented twist.
• Chocolate Salted Caramel: 1/4 cup dark chocolate, melted and stirred into the caramel for a rich chocolate flavor.
• Caramel Sauce: Additional 1/4 cup heavy cream for a thinner, pourable sauce.
• Caramel Candies: Parchment paper and a candy thermometer for making individually wrapped candies.

Step-by-Step Instructions

Making the Caramel Base:

1. Prepare the Ingredients: Measure out all your ingredients before starting, as the caramelization process happens quickly. Have the butter and cream ready to add to the sugar.
2. Melt the Sugar: In a medium, heavy-bottomed saucepan, heat the granulated sugar over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon to ensure even melting. The sugar will begin to clump before melting into a deep amber liquid. Be patient and continue stirring to prevent burning.
3. Add the Butter: Once the sugar is completely melted and reaches a deep amber color, carefully add the butter pieces. The mixture will bubble up vigorously. Stir until the butter is fully melted and combined with the caramelized sugar.
4. Incorporate the Cream: Slowly pour in the heavy cream while continuing to stir. The caramel will bubble up again. Stir until the mixture is smooth and well combined. Remove the saucepan from heat.
5. Add the Salt: Stir in the sea salt, ensuring it is evenly distributed throughout the caramel.

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