Salted Caramel Sauce
1/4 cup water
1 cup granulated sugar
2/3 cup heavy whipping cream
3 tbsp unsalted butter
1 tsp vanilla
Falksalt Natural Sea Salt Flakes to taste
Place a medium/large sauce pan on medium heat and add water and granulated sugar. (Make sure to use a larger saucepan than you think you need. Mixture will bubble and rise as it cooks).
Stir or whisk the sugar and water mixture until it begins to bubble.
Stop stirring and increase the heat to high and bring to a boil. Continue to boil until the sugar and water turn an amber color. (Have the other ingredients prepped at this time, the mixture can burn very quickly).
Remove from heat and stir/whisk in the heavy cream (mixture will bubble and rise quickly).
Add the butter 1 tbsp at a time, then vanilla and Fine Pink Himalayan Sea Salt. Continue to stir/whisk until completely mixed.
Pour mixture and pour into a heat-safe dish and store in the refrigerator for about an hour. The sauce will thicken.
Sprinkle a little Falksalt Natural Sea Salt Flakes on top to taste.