Salted Caramel Sauce

Ingredients:
3 Cups Sugar
3/4 Cup Water
2 1/4 Cups Heavy Cream
10 1/2 tbsp Unsalted Butter - Cut into small pieces
3 tbsp Pink Sea Salt  - Or Regular Sea Salt

Directions:
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. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

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.

* The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat before serving.
* Original Recipe w/ smaller portions:
http://www.cookingchanneltv.com/recipes/kelsey-nixon/salted-caramel-sauce.html