Salted caramel sauce:
1 c granulated sugar
1/4 c water
2 tbsp unsalted butter, cubed, room temp
1/2 c heavy cream, room temp
1 tsp vanilla extract
1/2 - 1 tsp sea salt (to taste)
Combine water and sugar in a medium sized heavy pot over med-high heat. Boil, swirling occasionally, until the mixture is a deep Amber color. Remove from heat. Add butter, whisking continuously. Add cream in a gradual stream, whisking continuously. Add vanilla and salt. Allow to cool slightly, then transfer to a glass container. Use immediately, or store in fridge for a couple weeks.