Ingredients:

  • 1 cup (200g) Organic Granulated Cane Sugar
  • 1/4 cup (60ml) Filtered Water
  • 1 tsp Lemon Juice
  • 3/4 cup (180ml) Heavy Whipping Cream, room temperature
  • 4 tbsp (56g) Unsalted Grass-Fed Butter, cubed and at room temperature
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Flaky Sea Salt

Instructions:

  1. In a heavy-bottomed 2-quart saucepan, combine the sugar, water, and lemon juice. Stir over medium heat only until the sugar dissolves.
  2. Once dissolved, stop stirring completely. Allow the mixture to simmer undisturbed as it transitions from clear to pale gold, then to a deep mahogany amber. Remove from heat immediately once it smells nutty and looks like an old penny.
  3. Slowly pour the heavy cream into the hot sugar while whisking constantly. Be cautious as the mixture will bubble rapidly. Once the cream is integrated, whisk in the cubed butter, vanilla extract, and flaky sea salt until the sauce is silky and emulsified.