Salted Caramel Sauce

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1 ½ cups granulated sugar

½ cup (1 stick) unsalted butter (room temperature and cubed)

¾ cup heavy cream (room temperature)

2 teaspoons flaky sea salt

In a large, deep sided sauce pan over medium heat, add the sugar, whisking as it begins to melt. It will clump as it melts, but keep whisking until it is completely melted.
Once it is fully melted, stop whisking and occasionally swirl the pan as it begins to brown. Once it reaches a light amber color remove from heat and very carefully add the butter, whisking it in with a clean whisk.
Once all of the butter is mixed in, whisk in the cream until smooth and then whisk in the flaky salt. Allow the caramel sauce to cool in the pan for 10 minutes before serving or moving to a storage container.