Salted Caramel Sauce

Shirley Evans
Adapted From Bobby Flay recipe

Great on Ice Cream.

1 cup sugar
1/2 cup heavy cream
2 Tbl unsalted butter
3/4 tsp kosher salt or to taste

In medium saucepan set over medium heat, combine the sugar with 1/4 cup cold water and stir to combine.  Cook, without stirring, until the sugar has turned a deep amber hue, approx 10-12 min.

Meanwhile, warm the cream in a small saucepan.  when the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2-3 minutes.  Remove from heat, then whisk in the butter, and then the salt.  It is very hot at this point.  Set aside to bring the heat down.  Serve warm.

Yield 1 1/2 cups.