1cup sugar
1/2cup water
1stick butter (optional)
1/2cup heavy cream
1/2teaspoon sea salt or other coarse salt


  1. In a medium saucepan, dissolve sugar and water over medium heat. Once dissolved, stir in butter (if using). Allow to come to a boil. As your sauce simmers, run a wet brush around the inner edges of the pan to avoid a buildup of burnt caramel.
  2. Continue cooking until sauce turns brown. At this point, carefully add heavy cream, whisking continuously.
  3. Remove from heat, and cool to room temperature. Once cooled, stir in a pinch of sea salt (or more, to taste).

Yields about one cup of caramel sauce.

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