1 cup sugar
1/4 cup water (optional, helps sugar to cook without burning)
1/2 cup heavy cream (use 1/4 cup for a thicker sauce)
3 1/2 tablespoons unsalted butter
1 teaspoon sea salt

DIRECTIONS:
In a saucepan (non-stick will be your best friend in this case), combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and allow to  boil without stirring.   Let boil until the sugar is deep amber in color. Remove the sugar from the burner and whisk in the butter, and then the heavy cream. The mixture will bubble up, and is extremely hot, so be careful! Once mixed, salt the caramel, let cool some, and enjoy.