Caramel Sauce (Salted)

Source: Bobby Flay, New York Times, Jan. 2019

Ingredients

• 1 cup sugar
• ½ cup heavy cream
• 2 tbsp unsalted butter
• ¾ tsp kosher salt, or to taste

Method

1. In a medium saucepan set over medium-high heat, combine the sugar with ¼ cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.

2. 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 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.