Amber Caramel Sauce with Sea Salt

In a heavy-bottomed saucepan over medium-high heat, stir the sugar continuously until it starts to melt. Keep stirring until the sugar completely melts, darkens, and dissolves any chunks – about 10 minutes. Stop stirring and cook until the sugar begins to smoke and turns a deep amber shade, which may take 3 to 8 minutes.

Remove the saucepan from heat and wait for 30 seconds. Gradually whisk in the butter until it melts. Slowly pour in the heavy cream and tablespoon of whipping cream, being cautious as it may bubble over. Sprinkle in the sea salt and stir to combine. Transfer the sauce to a jar, let it cool, then refrigerate.