Salted Butter Caramel Sauce

Photo courtesy of Wüthrich 83% European Style Butter

From: Pastry chef Kurt Fogle, Umami Moto, Milwaukee, WI. Yield: 6 cups.

1¾ cups heavy cream
1¾ Tbsp. water
1 Tbsp. ¾ tsp. corn syrup
3 ½ cups sugar
½ cup European-style butter, soft
1¼ tsp. sea salt

In small saucepan, add cream; heat to 122°F and keep warm. In separate small pan, add water, corn syrup and sugar; bring to a boil. Stir with spatula to dissolve sugar. Add warm cream to caramelized sugar in stages. Add butter and sea salt; mix with hand blender until mixture takes on a uniform medium caramel color. Pour into container until ready to use.