Salted Caramel Sauce

• 1/4 cups Water
• 1 cup Granulated Sugar
• 3/4 cups Heavy Cream
• 4 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• 1 teaspoon Sea Salt

1. In a heavy-bottomed saucepan, combine the water and sugar. Over medium-low heat, slowly bring to a boil, stirring occasionally until sugar is fully dissolved. Once mixture is boiling, let it boil for about 10-15 minutes or until mixture turns a dark brown color.
2. Remove mixture from heat and stir in a few spoons full of cream. The cream will harden as you stir, which is normal. Continue to add the rest of cream and stir until combined. Stir in butter, vanilla extract and sea salt.
3. Pour caramel sauce into a mason jar or other glass container to cool completely. Enjoy!
4. Notes:
5. 1. Sauce will keep refrigerated for up to three weeks.
6. 2. Recipe makes about 1 1/2 cups of sauce.

ubc, sugar, heavy cream, butter, vanilla, salt

Taken from tastykitchen.com/recipes/desserts/salted-caramel-sauce-4/ (may not work)