From the blog For Love of the Table
1 cup (200g) granulated sugar
6 T. salted butter (or use unsalted plus 1/4 t. kosher salt), cubed
1/2 c. heavy cream, room temperature
Sea salt or kosher salt (optional)
Spread the sugar in a deep saucepan. Place the pan over medium-high to high heat. Watch carefully—the sugar will immediately turn to caramel as it melts. Shake the pan occasionally to prevent the melted sugar from burning and to expose more dry sugar to the heat. If the sugar begins to smoke, lower the heat a bit. Eventually there will be a few hard lumps of sugar floating in liquid caramel. Remove from the heat and stir until all the lumps are dissolved and the caramel is a clear golden amber. Briefly return the pan to the heat to dissolve any stubborn lumps and, if necessary to deepen the color a bit. The final caramel should be a deep amber and should just be beginning to smoke.
Remove the pan from the heat and carefully drop in the cubes of butter (along with 1/4 t. of kosher salt if using unsalted butter). Stir the butter in with a whisk until it’s completely melted, then gradually whisk in the cream, stirring until the sauce is smooth. If there are stubborn bits of caramel stuck to the bottom, loosen them with a wooden spoon, and stir them in. If they refuse to melt, rewarm the sauce over low heat, which should do the trick.
Once the sauce is cool enough to taste, you may want to add a bit of salt. (I like to add about 1/4 to 3/8 t. kosher salt.) The sauce will keep for up to 2 weeks in the refrigerator and can be reheated before serving. If cooled and rewarmed, it may need to be thinned with a bit of cream or milk. Makes 1 1/3 cups sauce.
http://www.forloveofthetable.com/2015/10/roasted-banana-chocolate-flake-ice.html
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