Salted Caramel Sauce by Bobby Flay

- In a medium saucepan set over medium -high heat, combine the sugar with 1/4 cup cold water and stir to combine. - Cook, without stirring until the sugar has turned a deep amber hue, approximately 10 to 12 minutes - Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 or 3 minutes. - Remove from the heat, the whisk in the butter, and then the salt, to taste. - Serve warm