Stop cooking your sugar when it reaches a deep amber hue (not brown), as it continues darkening from residual heat—use a light-colored pan to monitor the color change accurately.

Remove the pan from heat before adding cream to prevent dangerous splattering, then whisk in small amounts gradually to create a silky, emulsified sauce.

Let the caramel cool for 30 seconds after adding cream, then whisk in room-temperature butter to ensure it incorporates smoothly without breaking the emulsion.

Add high-quality sea salt or fleur de sel at the very end for superior texture and flavor—larger crystals provide delightful salt bursts that regular salt cannot deliver.

Keep your caramel in an airtight glass jar at room temperature for up to two weeks; the cool environment prevents crystallization and helps maintain that perfect pourable consistency.