Makes 2 cups
- 1 cup heavy cream
- 1 1⁄2 cups sugar
- 2 1⁄2 T. unsalted butter
- 1 tsp. good salt
In a medium saucepan, combine the cream with the butter and salt. Place over medium heat, and cook, stirring, until the butter has melted, 3 to 4 minutes. Remove the pan from the heat but keep warm.
In a small saucepan, heat the sugar with 1⁄4 cup water over high, and cook, swirling occasionally, until the color of dark amber, about 8 to 10 minutes. It’s better to swirl the pan than to add a spoon.
Remove the pan from the heat and then pour a small amount of the warm cream into the caramel. Stir, and add more liquid until the caramel dissolves, resting if it foams. Then serve or let cool completely. Store cooled caramel in an airtight container in the refrigerator for up to 2 weeks.