How to make: Salted Caramel Sauce

Do I really need to say anything more than the title? 
Salted. Caramel. Sauce.
In my food pyramid, this sauce ranks waaay up there in the OUTRAGEOUS food category. Yes it exists. No it's not debatable.
This little sauce right here people, is Gold!

For those of you who have never tried the heaven-sent salt and caramel combo, drop everything now, run to your kitchen and make the sauce! NOW! 
For the rest of you, it can wait five more minutes. 
Salted Caramel Sauce is magic in a rich gooey liquid form, that immediately adds chic and a gourmet touch to all of your favorite sweet dishes. 

Here are some kick-ass salted caramel combos I urge you to try:
- Use it as a fruit dip: apples, bananas, pineapple, pear, etc.
- Drizzle on Pancakes, crêpes
- Drizzle on a scoop of vanilla ice cream
- Slather it in a peanut butter sandwich
- Marry it with ALL baked goods: Apple Cinnamon Rolls, Cakes, Cupcakes, Pies, Crumbles, Puddings, Brioches, etc.
- Whip it into a frosting
- EAT IT BY THE SPOONFUL! (my favorite)
- Put it in pretty little glass jars and gift it to people you love. (another favorite)



Salted Caramel Sauce
Makes about 1 1/2 cups, 350 mL

• 1 cup / 225gr caster sugar
• 1/4 cup / 55ml water
• 1/2 cup / 120ml cream
• 3oz / 85gr unsalted butter, cut to cubes
• 1 teaspoon fleur de sel

Put the sugar and the water in a pot, give them a quick stir to combine and turn the heat on medium high. From now until the caramel is done, do not touch, stir or move anything! It will cause the sugar to crystallize (makes ugly crunchy chunks)and that will ruin your sauce.
When the caramel turns amber, take the pot off the heat and add the butter. This will foam, and bubble up, don't panic it's normal. Put the pot back on the burner and whisk until all the butter has melted (Yes now you can whisk and stir). 
Again, take the pot off the heat, and this time add the cream. It will foam again, no panic.
Put the pot back on a low heat burner, add the salt and keep whisking until everything is well combined and the salt has dissolved. 
Turn off the heat and wait a few minutes for the caramel sauce to cool down, transfer to glass containers and keep at room temperature until it has completely cooled down.
The sauce should be stored in the fridge and will keep for a month.  
When using from the fridge, reheat it a couple of seconds in the microwave, or in a bowl of hot water, to make it runny again.