Make sure to gather and measure all your ingredients prior to making the caramel sauce. Keep hair, children, and pets away from the stove as sugar can cause severe burns.

Add the sugar and water in a light colored heavy bottom 2 1/2 quart (or larger) saucepan. Heat on medium-high heat and keep whisking until the mixture reaches a boil.

Once the mixture boils, do not whisk, you may, however, grab the handle and swirl the pan, allow the mixture to reach an amber color and then a dark amber color (see below the recipe for pictures). This will take approximately 9-11 minutes, so be patient.

Once the dark amber color is reached, add the butter and whisk until it melts, remove from heat when the butter is done melting. Be careful as the caramel will bubble rapidly when the butter is added.

Slowly pour the cream into the mixture and whisk until it combines. Be careful as the mixture will bubble vigorously and may splatter. When the mixture is smooth and flows well with the whisk, add the fleur de sel (or sea salt). Store caramel in a glass jar at room temperature until it's cool. When cooled completely store in an airtight container for up to 3 months.