Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.
Carefully add your butter and whisk until all the butter has melted.
Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.
Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.
Makes 1 1/4 cups.To prevent crystallization in your caramel sauce, make sure that your pot and spoon (silicone or wood!) are extremely clean as any debris can cause crystallization. Also, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization, if you choose.