- 1/4 cup water
- 1 cup sugar
- 2 tbs water
- 1 cup heavy cream
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- Add the sugar and water to a 2-quart heavy-bottomed saucepan. Heat over high heat until boiling. Cover and boil for three minutes.
- Uncover and continue to boil until sugar starts to color.
- Meanwhile, bring cream to a simmer, then cover and keep hot.
- Lower heat to medium-high and continue to cook until sugar turns light amber, not too dark to avoid bitterness. Swirl pot gently if needed to even coloring, but do not stir.
- Add the two tbs water to the sugar mixture, and stir in carefully. This will lower the temperature and help protect the cream from curdling.
- Add cream to sugar slowly, stirring constantly. Be careful as the extremely hot syrup will boil up high, and use a long-handled spoon to avoid the steam. Stir until sugar is fully dissolved in the cream.
- Return to heat and cook, stirring constantly, until mixture reaches a temperature of 220 °F.
- Remove from heat and stir in salt and vanilla extract.
- Pour into a serving container and let cool.