1/4 cup (63 grams) water

1 tablespoon corn syrup

1/2 cup (125 ml) heavy cream

2 tablespoons (28 grams) unsalted butter

1 1/2 teaspoons sea salt, crushed (omit 1 teaspoon for regular caramel sauce)

Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color (not too dark, or red). Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature before using.

Recipe by Darla