Please use caution as the caramel is extremely hot and can cause serious burns.

• Place granulated sugar in a heavy duty 3-quart saucepan.
  2 Cups Granulated sugar
• Begin heating over medium heat. Continue to heat until sugar dissolves and begins to turn clear. Stir or swirl the sugar in the pan occasionally. Approximately 2 - 3 minutes.
• If sugar crystals begin to form on side of the saucepan, dip a pastry brush in water and lightly wash down the side of the pan to remove sugar crystals.
  ⅓ Cup Water
• Stop stirring caramel once sugar is clear and fluid. Increase heat to medium-high and continue to heat until the sugar turns amber colored (approximately 5 minutes).
• Remove pan from heat. Add butter and stir until butter is melted. It is OK if the caramel begins to seize up - just keep stirring until it comes back together.
  ¾ Cup Unsalted butter
• Add the heavy cream and salt. Stir until the caramel is smooth. If lumps form, place the saucepan back on low heat and stir until smooth.
  1 Cup Heavy cream, 1 teaspoon Sea salt
• Allow the caramel to cool to room temperature. Transfer to a storage container and refrigerate.