1 1/2teaspoonsFleur de Sel or good quality sea salt
Instructions
In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, swirling often, about 6-12 minutes (be careful, as it will darken rapidly once it reaches that stage). Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature. The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.