Sea Salt Butter Caramel Sauce

Put granulated sugar and water into a milk pot, and heat over low heat until the sugar dissolves;

The color of the sugar is gradually deepening, gently shake the pan to heat it evenly;

When the sugar starts to turn brown at the edges, add salt;

The pot began to boil, quickly remove it from the heat;

Heat the light cream in another saucepan until it just starts to bubble around the edges.

Pour the heated cream into the caramel, and the pot starts boiling again;

Stir until the cream and caramel are evenly mixed;

Let it cool slightly before bottling;