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Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts.
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Heat the sugar over medium-high heat, whisking it as it begins to melt.
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You'll see that the sugar will begin to form clumps, but that's okay.
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Just keep whisking and as it continues to cook, they will melt back down.
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Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
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Continue cooking until the sugar has reached a deep amber color.
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It should look almost a reddish-brown, and have a slight toasted aroma.
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This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.
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If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.
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10
As soon as the caramel reaches 350 degrees, add the butter all at once.
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Be careful, as the caramel will bubble up when the butter is added.
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Whisk the butter into the caramel until it is completely melted.
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13
Remove the pan from the heat and slowly pour the cream into the caramel.
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Again, be careful because the mixture will once again bubble up ferociously.
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Whisk until all of the cream has been incorporated and you have a smooth sauce.
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Add the fleur de sel and whisk to incorporate.
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Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature.
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You can refrigerate the sauce for up to 2 weeks.
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You'll want to warm the sauce up before using.
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TIPS:.
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Caramel can be intimidating, but the more you make it, and the more you will get a feel for the look and the smell, and it will become second-nature.
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For those just starting out, here are a few tips:.
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Stir the sugar initially to help it to melt evenly, but stop once it has completely melted to keep it from seizing.
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If youre new to caramel-making, you may find a thermometer will help to guide you.
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The caramel should reach 350 degrees F on an instant-read or candy thermometer.
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If you arent able to obtain a thermometer, you can use visual cues for doneness.
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The caramel should be a deep amber color and should have just started to smoke.
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The line is very fine here.
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If you dont cook it long enough it will be too sweet with little depth of flavor, but cook it too long and it will be burnt and unusable.
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Once youve done it a few times and see the color and can experience the smell when the thermometer hits 350, you will have a better idea of how to eyeball it when you dont have a thermometer.
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31
Be sure to use a saucepan that is larger than you think you might need.
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32
When you add the butter and the cream, the caramel will bubble up violently.
