Salted Caramel Sauce

I made up a batch of Salted Caramel Sauce to drizzle over some Molten Lava Cakes from The Pioneer Woman that I made for my husband and son.  This made plenty to drizzle over plus there was extra to refrigerate.  It's also lovely to eat by the spoonful. :-)

Salted Caramel Sauce 

Ingredients
2 cups white sugar
12 Tbsp. butter, room temperature, diced
1 cup heavy cream
2 tsp. sea salt (or Kosher salt)

Directions

1. Add sugar to a large saucepan with high sides.  This will bubble violently when you add the cream, so use a larger pot than you think you need.
2. Heat over medium high, whisking as it begins to melt.  Keep whisking even after clumps form.
3.  Stop whisking when all of the sugar is melted.  Begin to swirl the pan gently as the sugar cooks.  
4. Continue to swirl until the sugar reaches a deep amber color -- 350 degrees on a candy thermometer. 
5. Add the butter all at once and whisk in until it's all melted.
6. Remove the pan from the heat and add the cream.  It will bubble and froth violently!  Whisk until smooth, then add the salt.  This is very HOT!  Resist the temptation to taste it.  Let it cool.
7. After it is cool, drizzle or spoon over your favorite dessert.  This can be refrigerated in an airtight container for up to two weeks.  Warm it a little before using.   Or eat a spoonful straight out of the fridge...it's that good.