Sugar
Cream
Unsalted Butter
Salt
This refreshingly easy-to-make dessert has a melt-in-your-mouth texture that leaves you craving more with each bite. The sugar coats every inch of the surface area while salt brings out just enough salty flavors for balance between salty or sweet lovers alike.
You will cause sugar crystals to form on the sides of the pan, and they will eventually fall back into your sauce, causing crystallization of your caramel. And no one wants a grainy caramel.
Once you are at 350° you are going to slowly stream in your warmed-up cream.