Salted Caramel Sauce

Combine the water and sugar in a medium saucepot. Turn the heat to medium and stir often until the sugar is melted. Continue cooking until the sugar is caramelized; it will develop a rich brown color and read 260o F on a candy thermometer, though taking its temperature is not necessary.

Remove the pan from the heat, add all of the butter at once and stir until melted. Carefully add the cream— the mixture may bubble rapidly—and whisk until smooth. Stir in the salt and serve hot or set aside to cool and store tightly covered in the refrigerator up

to 3 weeks. Reheat in the microwave or on top of the stove: bring ⁄ cup of water to a boil in a small pan add the cold sauce and continue simmering until hot.