Ingredients:

  • 200g (1 cup) granulated sugar
  • 60ml (1/4 cup) water
  • 1 tsp lemon juice
  • 180ml (3/4 cup) heavy cream
  • 85g (6 tbsp) unsalted butter
  • 1 tsp flaky sea salt
  • 1 tsp pure vanilla extract

Instructions:

  1. Combine the sugar, water, and lemon juice in a heavy-bottomed stainless steel saucepan. Heat over medium-high heat, stirring only until the sugar is dissolved.
  2. Once the mixture begins to bubble, stop stirring. Use a wet pastry brush to wipe down any stray sugar crystals on the sides of the pot to prevent crystallization.
  3. Allow the mixture to boil undisturbed until it reaches a deep amber color (approximately 350°F / 175°C). Watch closely to avoid burning.
  4. Remove from heat and slowly pour in the heavy cream. The mixture will bubble and steam intensely; whisk constantly until smooth.
  5. Add the unsalted butter one tablespoon at a time, whisking until fully incorporated and the sauce is glossy.
  6. Stir in the flaky sea salt and vanilla extract. Allow the sauce to cool in a glass jar; it will thicken significantly as it reaches room temperature.