Salted Caramel Sauce
In a thick bottomed heavy saucepan cook the sugar on low-medium heat.
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.
Add all of the butter whisking quickly to combine, be careful the mixture will bubble.
Remove the saucepan from the heat and whisk in heavy cream, this will take a minute or two just keep mixing to combine.
Mix in the sea salt and let the caramel cool. Once cool pour into an airtight container to chill and set. Store in fridge.