Instructions

• Measure 1/4 cup plus 2 tablespoons heavy cream into a heatproof 1-cup measuring cup or small bowl. Stir in 1/8 teaspoon kosher salt until dissolved. Set aside.
• In a small saucepan combine 1/4 cup water and 2 tablespoons light corn syrup. Pour 1 1/4 cups white sugar into the center of the pan, taking care that none of the sugar touches the sides.
• Place the saucepan over medium-high heat. Gently stir only until the sugar dissolves and the mixture at the edges begins to boil, then stop stirring.
• Cover the pan with a tight-fitting lid and let it boil 1–2 minutes, until the syrup looks completely clear (this helps dissolve any crystals on the sides).
• Remove the lid and continue to cook uncovered, without stirring. Occasionally swirl the pan to promote even browning, and cook until the syrup is a light-to-medium amber color and reads about 320–340°F on a candy thermometer (if you don’t have a thermometer, watch for a deep golden-amber color).
• Remove the pan from the heat. Carefully and slowly pour the reserved cream-and-salt mixture into the hot caramel while stirring constantly—the mixture will bubble vigorously. Keep stirring and scrape the bottom and sides until the bubbling subsides.
• After bubbling has calmed, stir in 2 tablespoons butter and 1 teaspoon vanilla extract until the caramel is smooth. Let cool slightly, then set aside and proceed to make the brownies.