makes about 1 cup
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into cubes
1/2 cup organic heavy cream, at room temperature
2 teaspoons Maldon sea salt flakes
1. Add the granulated sugar in an even layer into a 3-quart heavy-bottomed sauce pan. Heat over medium-high heat. Stir with a whisk as the sugar melts. The sugar will be clumpy, but keep stirring. Once the sugar has completely melted, stop stirring. Instead, carefully swirl the pan over the burner to prevent uneven cooking.
2. Continue cooking until the sugar reaches 350 degrees. (The melted sugar will be dark amber in color.) Carefully stir in the butter (the mixture will bubble up) until completely melted and incorporated. Turn off the burner and remove the pan from the heat. While stirring constantly, slowly pour in the heavy cream (the mixture will again bubble up). Continue stirring until the cream is completely incorporated. Stir in the sea salt flakes. Let cool for 15 minutes.
3. Pour the salted caramel sauce into a jar with a lid and let cool to room temperature. The salted caramel can be stored in the fridge for up to two weeks. Reheat the caramel sauce before using.