1/4 cup water

1 cup sugar

1/2 cup (1 stick) unsalted butter, cut into pieces

1/2 cup heavy cream

1 teaspoon vanilla

Sea Salt (coarse, to taste)

Combine water and sugar into a small saucepan over medium-high heat.

Stir gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.

Increase the heat to high, cover the saucepan, and boil the syrup for 2 minutes. Uncover and continue to boil the syrup until it begins to darekn around the edges. Gently stir until the syrup turns deep amber.

Remove from the heat and add the butter (cut into pieces). Gently stir until the butter is incorporated.

Stir in the heavy cream. If the sauce becomes lumpy, set the pan over low heat and stir until smooth.

Remove the heat and stir in the vanilla.

Now, slowly start to add the coarse sea salt. Folding the salt into the thickening mixture. Amount of sea salt is completely to taste.

Serve warm or at room temperature. Cover and refrigerate for up to 1 month. Reheat in a double boiler or in a heavy saucepan over very low heatm adding a bit of water it too thick.