Caramel Fleur de Sel sauce salted caramel

1/2 cup filtered water

1 cup granulated sugar

1 cup cream

8 tablespoons (1 stick) butter

1 tsp Sea Salt (hopefully French Fleur de Sel)

Use a pan with very high sides and a whisk

Put sugar in water and place on medium high heat. Do not stir you can pick up the pan and swirl the mixture.

In a separate pan heat: butter, cream, sea salt

There is only an instant when the sugar/water mixture will start to turn brown pull the pan off the heat immediately when you see it turning because the residual heat in the pan will continue to turn the sugar/water brown.

When you pull the sugar/water off the heat immediately add the cream/butter/salt mixture slowly because it will foam up ferociously and unless you have a really high pan it can overflow.

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I have cut down on the salt in the original recipe because you can always add more sale after the mixture has cooled enough to taste. The first batch I made was way too salty.