Salted Caramel Sauce (Dry Caramel)

Makes about 1⅓ cups

Here, you take the hard edges of dry caramel and soften them with fat and water. When warm cream hits molten sugar, it halts caramelization in an instant. Butter emulsifies into the mix, turning brittle syrup into something glossy and pourable. Scientifically, the proteins and fats are wrapping around sugar molecules, breaking up rigidity and suspending them in richness. A pinch of salt lifts every note—sweetness, bitterness, nuttiness.

Ingredients

1 cup (200 grams) granulated sugar
1/2 cup (120 grams) warm heavy whipping cream (100°F/38°C to 110°F/43°C)
1/3 cup (75 grams) unsalted butter, cubed and softened
2 teaspoons (8 grams) vanilla extract
1/2 teaspoon (2 grams) kosher salt

Instructions

In a medium saucepan, cook sugar over medium-high heat, stirring frequently, until it begins to melt. When it begins to clump up and look dry, cook, stirring constantly, until it remelts and turns an amber color and an instant-read thermometer registers at least 350°F (180°C) to 355°F (181°C), 4 to 6 minutes.
Carefully and gradually whisk warm cream into caramel; add butter, whisking until butter is melted and incorporated. Cook, stirring constantly, until an instant-read thermometer registers 220°F (104°C) to 230°F (110°C). (This will happen very fast.) Remove from heat. Stir in vanilla and salt. Pour into a heatproof container, and let cool completely. Refrigerate in an airtight container for up to 2 weeks.

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