Thick, buttery sauce that I'm sure will become a full-time resident in your fridge.
Melt the sugar over slow heat till it turns into liquid gold. I like taking my sugar to the edge, get a little darker tinge. It’s all about the eye. Watch it like a hawk as it takes only seconds from caramel to burnt sugar.
Slowly add the salted butter(careful of the splash). Stir constantly.
Once all the butter has melted, add the heavy cream. It will sputter and rise in the pan. If it looks like your sugar is seizing and clumping, don’t panic. Keep stirring and slowly it will melt back into a fluid state.
Cook for about a minute, take it off heat and add the pinch of sea salt.
Tips:
Use a decently tall pot as most of the ingredients react strongly to other at first introduction and at such high heat, you’d want your hands a bit far from where they are.
Once you transfer the sauce to a jar of your choice, run the pan under hot water to remove the sticky sauce.