Ooey Gooey Salted Caramel Sauce

I found this recipe on another blog (twopeasandtheirpod.com) and thought it seemed easy to put together so I'd give it a try. Holy moley...all I can say is it is gooooood!  I drizzled it on a brioche bread pudding I took to a brunch, and everyone loved it.

I put my special spin to this recipe and included it next to the actual ingredients.  Be warned...this sauce is addicting.

Ooey Gooey Salted Caramel Sauce
2 cups granulated sugar (I used 1 1/2 c gran. sugar and 1/2 c dark brown sugar)
12 Tbsp unsalted butter cut into pieces (I used reg salted butter because that's what I had on hand)
1 cup heavy cream, room temperature
1 Tbsp fleur de sel flakes (I used 2 tsp kosher salt and thought it worked fine)


**Note: it is very important you have all ingredients, pan, and tools ready before you begin because the sugar can burn very quickly...do not divert your attention when preparing caramel. I also removed my pan from the heat when I added the butter because I used a Le Creuset sauce pan and the cast iron really hold the heat well...if using a lighter weight pan keep on heat until you add cream.

Directions:
Put the sugar in a 2-3 quart sauce pan and heat on med-high temperature whisking occasionally. The sugar will start to clump before it melts, this normal and just keep whisking to mix.  When the sugar is melted stop whisking or stirring. Continue to heat the sugar to an amber color--WATCH THE PAN CLOSELY at this point so you do not burn the sugar. If you are using a candy thermometer it should heat to 350 degrees.

As soon as the sugar reaches the right color begin adding the butter, carefully, and whisk it in until melted. If the sugar sticks to the whisk you could switch to a wooden spoon (I did).  Remove pan from heat and stir in the cream until smooth. Mix in half the fleur de sel and (carefully) taste before adding the rest of the salt--CAUTION the sauce will be incredibly hot and should be cooled before sampling (I dipped a teaspoon in the sauce and let it cool before tasting...I kept adding the rest of the salt a few pinches at a time until it was the taste I wanted).

Cool sauce in pan for 10 minutes before pouring into a jar; cool to room temperature before covering. Store sauce in the refrigerator and can be kept for up to a month. Enjoy!