Caramel Sauce

INGREDIENTS

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 1/2 tablespoons unsalted butter

DIRECTIONS

1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color (I look for the first hint of smoke and remove the pan from the heat immediately) -- about 5 to 6 minutes.
2. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

Based on a recipe I found at http://m.cookingchanneltv.com/recipes/kelsey-nixon/salted-caramel-sauce.html