- Yield: 2 cups
- 1 1/2cups pure cane sugar
- 6tablespoons unsalted butter, cubed and softened
- 1cup heavy cream, room temperature
- 1/4teaspoon fine sea salt
- Sprinkle the sugar evenly over the bottom of a deep, heavy saucepan and heat over medium-high heat. Once the sugar begins to melt, swirl the pan to distribute the sugar evenly over the bottom of the pan. Do not stir. Once all of the sugar has melted, swirl the pan again.
- Continue cooking until the sugar turns an amber color. If you are using an instant-read thermometer, cook the sugar until it reaches about 350F, being careful not to burn it.
- As soon as the caramel reaches this point, remove the pan from the heat, and add the butter all at once. Carefully whisk the butter into the bubbling caramel until incorporated.
- Slowly pour the cream into the bubbling caramel and whisk until smooth. Add the salt and whisk until incorporated.
- Let the caramel cool for 10 minutes. Use immediately or refrigerate for up to 2 weeks.
This recipe was republished with permission from the pages of Whitney Miller’s New Southern Table (Copyright Thomas Nelson, 2015).