Tool

• Medium pot

• Candy thermometer (optional)

Ingredients

• ¼ cup unsalted butter

• 1 cup packed dark brown sugar

• ½ teaspoon kosher salt

• ¾ cup heavy cream, room temperature

• 1 teaspoon vanilla extract

• Flaky sea salt, optional for serving

Direction

1. Melt the butter in a medium pot over medium heat.

2. Stir in the brown sugar and kosher salt. Bring to a boil, stirring occasionally, about 3 minutes. The mixture will look like wet sand, then thicken like brownie batter.

3. Once boiling, carefully whisk in the room‑temperature cream. Sugar may clump at first — keep whisking until smooth.

4. Reduce heat to medium‑low. Add a candy thermometer if using.

5. Boil, stirring frequently (including the corners of the pot), until the sauce reaches 220°F for thinner or 225°F for thicker, or until it falls off a spoon in a sheet, 1–3 minutes.

6. Remove from heat and stir in the vanilla.

7. Cool for 10 minutes, then transfer to an airtight container and cool completely. Sauce thickens as it cools.

8. Sprinkle with flaky salt when serving, if desired. Refrigerate up to 2 weeks; reheat gently before serving.

Notes

• Use a heavy‑bottomed pan: Prevents scorching and ensures even cooking.

• Light brown sugar works too: Produces a lighter flavor and color.

• No corn syrup needed: You’ll still get a silky, smooth sauce.

• Room‑temperature cream is essential: Cold cream can cause curdling when added to hot sugar.

• Don’t overcook: Overcooking leads to bitterness.

• Consistency tips:

  • Thinner sauce = perfect for cold desserts like ice cream.

  • Thicker sauce = ideal for warm desserts like cakes or brownies.

Nutrition

Calories: 931 • Carbs: 111g • Protein: 3g • Fat: 55g • Saturated Fat: 35g • Polyunsaturated Fat: 2g • Monounsaturated Fat: 14g • Trans Fat: 1g • Cholesterol: 162mg • Sodium: 640mg • Potassium: 241mg • Sugar: 110g • Vitamin A: 2021IU • Vitamin C: 1mg • Calcium: 158mg • Iron: 1mg