Salted Caramel Sauce

by Katie of:

2 c. white sugar
6 T. unsalted butter
1/2 c. whipping cream
1/2 t. fleur de sel or other salt

Use deep bottomed pot and use caution - wear long sleeves and/or oven mitts to stir.  Over medium-high to high heat, let sugar sit in pan until edges begin to brown and bubble then stir quickly until mixture turns dark coppy penny colored. Quickly add in butter and stir, then Remove from heat and add cream and stir some more.  Let cool and pour into jar after a few minutes.