Caramel Sauce with Sea salt

1 cup granulated sugar

1/8 tsp cream of tartar

3 Tbsp water

¼ cup butter, cut into chunks

½ teaspoon vanilla extract

½ cup heavy cream

½ teaspoon sea salt

  1. In a heavy-duty saucepan, over a medium-high heat, add the sugar, cream of tartar and water. Bring the mixture to a boil. Do not stir, although swirling the pan to keep the ingredients moving is a good idea.
  2. Continue to cook, without stirring, until the mixture starts to caramelize, and turn color. The temperature will be around 240°
  3. Once the mixture does start to turn color, you can stir it with a heatproof rubber spatula, or wooden spoon.
  4. Reduce the heat to medium-low, and continue to cook. Once the mixture has become a deep golden color, approximately 290° (it could be higher), remove from heat, and whisk in the butter. Then, whisk in the cream, sea salt, and vanilla.
  5. Cool slightly in pan before pouring into non-plastic storage container or a bowl
  6. Cool completely before covering and refrigerating. Gently warm before using.

Makes approximately 1 ½ cups (12 oz)