You can omit the salt and bourbon and this makes a Delicious caramel sauce, that can go over a warm apple pie, ice cream or just about anything; Including coffee!
1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
6 Tbsp Bourbon; will reduce to 3 Tbsp once you burn off the alcohol first
1 1/2 teaspoons sea salt (I prefer Himalayan sea salt or fleur de sel)
Heat sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want. Do not stir as sugar will seize.
When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.
Add the cream to the pan. the mixture will foam up again and continue to whisk to incorporate.
Add the sea salt and whisk until caramel sauce is smooth, then add 3 tablespoons of bourbon.
Let cool in the pan for a couple of minutes, then pour into a glass jar and let cool to room temperature. Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator for up to 2 weeks. Warm before serving to loosen it up again.