Step-by-Step Instructions:

Melt the Butter:

In a medium-sized, heavy-bottomed saucepan, add 6 tablespoons of unsalted butter. Set the heat to low and allow the butter to fully melt without browning. Stir occasionally to prevent scorching.

Add the Sugar:

Once the butter has completely melted, add 1 cup of sugar directly into the pan. Begin stirring immediately with a wooden spoon or silicone spatula to incorporate the sugar with the butter.

Cook the Caramel Base:

Increase the heat to medium-high. Stir the mixture occasionally, watching carefully as the sugar begins to dissolve and bubble. You’re looking for a deep golden brown color to develop. This process usually takes 5–8 minutes, but watch closely—it can burn quickly.

Add the Cream:

Once the mixture has reached that golden brown hue and all the sugar is dissolved, remove the pan from heat. Very slowly and carefully, pour in 1/2 cup of cream. Be cautious! The mixture will bubble up rapidly. Stir until the cream is fully blended and smooth.

Add Salt (Optional):

Add 1/2 to 1 teaspoon of sea salt if desired, for a salted caramel flavor. Stir to incorporate.

Cool and Store:

Allow the caramel to cool slightly before serving warm, or let it cool completely and transfer to an airtight container. It can be stored in the fridge and gently reheated before use.