Salted Caramel Sauce

The first day of fall is only a few days away... and I am pretty excited about it!  In order to celebrate, I am making a really great fall themed recipe.  But before I can make this tasty fall themed recipe, salted caramel sauce is in order.  So here is the recipe for some tasty, almost drinkable (it is that good), salted caramel sauce.  Enjoy.

Salted Caramel Sauce
from Heather's French Press Blog

1 cup of sugar
6 tablespoons of butter
1/2 cup of cream
1/2 tablespoon of fleur de sel (any coarse sea salt will be fine)

In a saucepan over medium-high, heat the sugar.  It will clump together at first, but then will begin to bubble and melt.  It actually looks pretty chunky and icky at first... but it gets better.

Stir often.  When it is melted and golden in color (do not burn), add the butter all at once.  This will hiss a little at you and possible splatter a little so be careful.

When the butter is completely melted, add the cream and stir the mixture well.  Finally, take the mixture off of the heat and add the salt.  Make sure it is mixed in completely, otherwise there will be a lone clump of salt, which really isn't very tasty by itself.

Let the caramel sauce cool some, and then pour into a jar with a tight fitting lid.  Store in the refrigerator.

Source:  Heather's French Press Blog, 2012

(This is being linked up over at Mandatory Mooch's Tasty Thursday)