cupcake caramel sauce salted

Salted Caramel Sauce
from Cork and Rind

Ingredients












1/4 cup water
1/2 cup WHITE sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1/2 (scant) teaspoon fleur de sel (or coarse kosher salt)
Directions

Combine water and sugar in a small sauce pan over medium heat.
Stir the water and the sugar to make sure that it dissolves evenly.
Turn up heat to medium-high until water-sugar mixture simmers.
Continue to stir as the sugar begins to caramelize.
Let simmer about 10 minutes until mixture begins to turn amber.
Watch closely and continue cooking until mixture is entirely amber brown,
Turn heat to medium low and add in heavy cream. Be careful here, kids, the mixture bubbles up with the addition of the cream and we don’t want any more burns.
Remove pan from heat and stir in butter and fleur de sel or kosher salt.
Stir evenly incorporate butter and salt.
Pour over anything resembling dessert. Enjoy!