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