- Measure out all your ingredients and have them ready to go. Once the sugar starts to caramelize, you’ll need to move quickly.
- In a saucepan, heat the sugar over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula to ensure even melting and to prevent the sugar from burning.
- Continue to cook and stir until the sugar melts completely and turns a deep amber color. This can take about 8-10 minutes. Be careful not to let it get too dark, as the sugar can become bitter.
- Once the sugar is fully melted and amber in color, carefully add the butter pieces. The mixture will bubble up vigorously, so stand back and stir continuously until the butter is fully incorporated.
- Slowly pour in the heavy cream while stirring. The mixture will bubble up again, so stir constantly until smooth and well combined.
- Stir in the soy sauce. Mix until the soy sauce is fully incorporated and the caramel is smooth.
- Remove the saucepan from heat and let the caramel cool for a few minutes before transferring it to a heatproof container. The caramel will thicken as it cools.
Recipe created in partnership with Julia Vuong at @thespicyjuju.
