Ingredients:
1 cup (200 g) granulated sugar
6 tbsp (90 g) unsalted butter, cubed, at room temperature
½ cup (120 ml) heavy cream, at room temperature
1 tsp flaky sea salt (Maldon or fleur de sel works best)
Method:
Melt the sugar:
In a heavy-bottomed saucepan, heat the sugar over medium heat.
Stir constantly with a wooden spoon or heatproof spatula.
The sugar will clump, then melt into an amber-colored liquid.
Add the butter:
Once fully melted and golden, carefully add the butter.
It will bubble intensely — keep stirring until fully combined.
Pour in the cream:
Slowly drizzle in the cream while stirring.
The mixture will bubble up again; stir until smooth.
Finish with salt:
Remove from heat and stir in the flaky sea salt.
Let cool slightly before transferring to a jar.
Storage:
Keep in a sealed jar in the fridge for up to 2 weeks.
Warm slightly before using for the best drizzle effect.
Tips:
