1-First, cook the 1 cup (200g) granulated sugar in the saucepan over medium heat, stirring constantly with a wooden spoon until it clumps and melts into a thick amber liquid, which takes about 6 minutes. Keep stirring to prevent any burning, as this is crucial for getting that perfect golden color. Once it’s ready, reduce the heat to low before moving on.

2-Next, carefully stir in the 6 tablespoons (85g) unsalted butter; it will bubble rapidly, so stay attentive and stir until it melts and combines smoothly. If it separates, just remove from heat and whisk vigorously until smooth, then return to the heat if needed. After that, slowly pour in the 1/2 cup (120ml) heavy cream while stirring continuously the mixture will bubble and steam, but that’s normal.

3-Stop stirring once the cream is added, raise the heat to medium, and let it boil for 1 minute until it rises in the pan, aiming for a target temperature of about 220°F (104°C) if you’re using a thermometer. Finally, remove from heat and stir in the 1 teaspoon salt, then let it cool slightly to thicken. For dietary preferences, adapt by using vegan butter and cream alternatives to keep everything well combined.