In a large pot, combine your sugar and water. Use the back of a spoon or a spatula to gently cover all the sugar with the water. It should look like wet sand. Make sure no sugar is stuck on the sides of the pot (not covered in water) or it will burn

In another small pot, add your heavy cream

Place pot with water and sugar on the stove over high heat. Do not stir!

When your sugar-water mixture starts to turn lightly brown (straw-colored) around the edge, place your pot with heavy cream on another burner over med-high heat and bring it to a scald (a rim of bubbles) but not boiling

Keep a close eye on your sugar/water mixture as it turns light brown. Once you see brown around the edges, keeping your pot flat on the stovetop, lightly swirl it to move the browning around and evenly color your liquid. Once it is the color of light wood, immediately remove it from heat (it will continue to brown in the pan) and place it on your counter

Carefully stream your scalding heavy cream into your pot with the browned sugar. It will bubble; don’t be alarmed this is why we use a large pot, so allow the bubbles to subside before continuing

Add in one piece of your lightly softened butter at a time, whisk in, and repeat until all is incorporated

Sprinkle in your sea salt, whisk in, and allow your caramel to cool for 5 minutes before transferring to a heat-safe jar to cool completely at room temperature

Drizzle and pool over ice cream, cakes, pies, and more!