At a glance
Sugar and water are left to dissolve and caramelize undisturbed until deep amber in color, with no stirring — just an occasional gentle swirl of the pan. Butter and cream are then added to smooth things out, even though the mixture bubbles up vigorously for a moment. Finally, vanilla and salt round out the flavor, and after a short cooling period the caramel thickens up beautifully.
1/6
Dissolve the sugar
In a heavy-bottomed saucepan, combine the sugar and water. Stir just enough to moisten the sugar, then stop stirring completely from this point on. Place the pan over medium heat.
For this step
0/22/6
Caramelize to a golden amber
Let the mixture bubble away undisturbed until it turns a deep amber color. This takes about 8–15 minutes. For even coloring, you can gently swirl the pan from time to time. Meanwhile, cut the butter into cubes and measure out the cream.
For this step
0/23/6
Add the butter
Once the caramel has reached the right color, add the cubed butter. Careful — the mixture will bubble up fiercely! Whisk thoroughly until the butter is fully incorporated.