When warm, this can serve as a caramel sauce over ice cream or as a cupcake core. Note that it is chewy when it reaches room temperature, but is too sticky to be wrapped as candy.
Ingredients
1 cup granulated sugar
6 Tbsp salted butter, softened (cut into pieces)
½ cup heavy cream, room temperature
1 tsp salt
Directions
Heat granulated sugar in a heavy-bottom saucepan over medium heat, stirring constantly with a heat-resistant spatula. Sugar will form clumps and eventually melt into a thick, amber-colored liquid. Be careful not to burn.
Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating, or if the sugar clumps up, remove from the heat and vigorously whisk to combine again. Return to heat.
After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
Very slowly stir in heavy cream. Since it is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Remove from the heat and stir in the salt. Allow to cool before using.
Cover tightly and store for up to 1 month in the refrigerator.