Ingredients

• 2 cups Granulated Sugar
• 12 tablespoons Unsalted Butter, at room temperature, cut into pieces
• 1 cup Heavy Cream, at room temperature
• 1 tablespoon Fleur de Sel or Maldon Sea Salt Flakes

Directions

1. Before you begin make sure you have all your ingredients mise en place, which means all set and ready to go.
2. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking.
3. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. You do not want to burn your caramel. You can use a candy thermometer and have it reach 350 degrees F.
4. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.
5. Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel.
6. Once cooled, pour the caramel into a large mason jar and cool to room temperature.
7. You can store caramel sauce in the refrigerator for up to 2 weeks.

Notes