Salty Dark Caramel Sauce

MAKES ABOUT 1 1/4 CUPS

Spoon it over ice cream, swirl it into hot chocolate, sandwich it between two cookies, drizzle over pavlova, bake into brownies, drizzle on fresh bananas; there is no end to excuses for eating caramel. From Food Gift Love by Maggie Battista.

1 cup (250 mL) granulated sugar 4 tbsp (60 mL) cold unsalted butter, cut into tablespoons ½ cup (125 mL) heavy cream 1/8 tsp (1/2 mL) fine sea salt Measure everything out before getting started because this recipe requires your eyes on the pot at all times. Add the sugar in an even layer to a heavy bottom (about 8-inch/20-cm) pot over medium-high heat. Shake the pan, as needed, to evenly spread the sugar across the bottom of the pan. When the sugar begins to melt, stir with a wooden spoon to ensure that no hot spots develop and to help the sugar continue to melt. Melt until all the sugar dissolves, the caramel just simmers and it takes on an amber-like hue. The sugar may crystallize a bit on the side of the pan, but keep stirring. When the sugar starts to simmer, stop stirring; just swirl the pan to urge it along. Stay close to the pot and pay attention to the aroma of the caramel — you want it to melt and darken slightly in colour, but also take on a dark flavour; you will know that the dark flavour is coming to life when you smell the first almost-burnt scent above the pot. At that moment, remove the pot from the heat and swirl to help maintain the temperature. Place on a thick towel on a heatproof surface. Gradually add the butter, as it will foam up a bit, and stir or swirl to help it melt. Gradually add the heavy cream, as it will foam up a bit, too, and stir to combine. Add the salt and stir again to combine. If you have any clumps, feel free to strain it. Carefully ladle the caramel sauce through a funnel into a one-pint jar. Let the caramel sauce cool before sealing. It will keep in the fridge up to a week.