2 1/4 cups granulated sugar
1/4 cup water
1 1/2 cups heavy whipping cream
1/2 teaspoon sea salt

Method: Read through before you start!

Combine sugar and water in a 10-12-inch sauté pan (wide bottom). Stainless steel or light colored bottom pan works best, so you can see the color change as sugar caramelizes. Swirl the pan vigorously to incorporate sugar and water; you may use a clean spatula at this point to help incorporate the mixture. Once incorporated leave the pan still so it may come to a full boil, and maintain a full boil until mixture begins to caramelize.
         NOTE: The water is there to assist in even dissolving of the sugar. Sugar cannot caramelize in the presence of water so it is your failsafe to keep the mixture from burning short term, as the water slows down the process. Don’t leave the pan.
Once you detect some color change, which usually takes 3 to 5 minutes, depending on the amount you make, begin to swirl the pan gently; Rinse the spatula you used previously to remove any undissolved sugar crystals on it. Continue to swirl until the mixture is the color of a shiny copper penny; at this point reduce the flame to its lowest setting and begin to stir/rather “whisk-in” the cream very slowly. Be careful! The addition of cream creates a lot of steam. Once the mixture is completely combined with the cream, continue to stir to ensure all sugar that may have clumped up during this process dissolves again thoroughly. Once complete, stir in salt and place off the flame to cool to room temperature. 
Good on cheesecake, ice cream, and fresh fruit, or Lenore’s cereal in the morning.


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