Salted Butter Caramel Drizzle with White Chocolate

1.Prepare the caramel: In a medium, heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring occasionally until it dissolves and begins to turn an amber color. Be patient, as this can take several minutes. Avoid burning the sugar.

2.Once the sugar is a deep amber color, carefully whisk in the cubed butter, one piece at a time. The mixture will bubble vigorously. Continue whisking until the butter is fully incorporated and the caramel is smooth.

3.Slowly and carefully pour in the warmed heavy cream while whisking continuously. The caramel will seize up and bubble intensely. Keep whisking until the caramel is smooth and lump-free.

4.Stir in the sea salt. Remove the saucepan from the heat and let the caramel cool for about 5-10 minutes, stirring occasionally. It will thicken as it cools.

5.Prepare the white chocolate drizzle: While the caramel is cooling, melt the white chocolate. You can do this in a heatproof bowl set over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water. Stir until smooth.

6.Alternatively, microwave the white chocolate in 30-second intervals, stirring between each, until melted and smooth. If using, stir in the coconut oil or vegetable oil for a thinner, more drizzle-able consistency.

7.To assemble: Pour the slightly cooled caramel into a heatproof jar or container. Spoon or drizzle the melted white chocolate over the caramel. You can swirl them together gently with a skewer or leave them layered.

8.Allow the caramel and white chocolate mixture to cool completely at room temperature. It will thicken further. Store in an airtight container at room temperature for up to 2 weeks.