Salted Caramel Sauce
Step 1
In a thick bottomed heavy saucepan cook the sugar on low-medium heat.
Step 2
Using a whisk, whisk the sugar frequently. The sugar will begin to turn to an amber color.
Watch the sugar carefully as it can burn quite easily. Once it reaches 350F/170C you'll need to add the butter.
Step 3
Add all of the butter whisking quickly to combine, be careful the mixture will bubble.
Step 4
Remove the saucepan from the heat and whisk in heavy cream, this will take a minute or two just keep mixing to combine.
Step 5
Mix in the sea salt and let the caramel cool. Once cool pour into an airtight container to chill and set. Store in fridge.
Step 6
Enjoy!