- 1 cup granulated sugar
- ⅛ tsp cream of tartar
- 3 tbsp water
- ¼ cup butter (cut into chunks)
- ½ tsp vanilla extract
- ½ cup heavy cream
- ½ tsp sea salt
- In a heavy-duty saucepan, over a medium-high heat, add the sugar, cream of tartar and water. Bring the mixture to a boil. Do not stir, although swirling the pan to keep the ingredients moving is a good idea.
- Continue to cook, without stirring, until the mixture starts to caramelize, and turn color. The temperature will be around 240°
- Once the mixture does start to turn color, you can stir it with a heatproof rubber spatula, or wooden spoon.
- Reduce the heat to medium-low, and continue to cook. Once the mixture has become a deep golden color, approximately 290° (it could be higher), remove from heat, and whisk in the butter. Then, whisk in the cream, sea salt, and vanilla.
- Cool slightly in pan before pouring into non-plastic storage container or a bowl.
- Cool completely before covering and refrigerating. Gently warm before using.
Makes approximately 1 ½ cups (12 oz)