Combine sugar and water in a medium saucepan.  Cook over medium heat, gently whisking on the bottom of the pan as necessary until the sugar dissolves.  Continue to cook, without stirring, until mixture begins to turn amber in color.

Gently swirl the pan to even out the cooking.  Continue to cook and swirl the pan until the mixture is deep amber in color.

Immediately turn off the heat and carefully pour in the cream (caramel is VERY HOT and it WILL splatter).  Whisk until cream is fully combined.  Add sea salt (I like a full teaspoon in mine but if you don’t want yours as salty, start with ½ teaspoon).

If sauce seems too thick, add a tablespoon or two of water until desired consistency is reached.  If you plan to serve it on top of ice cream or something else cold, definitely add a tablespoon or two of water.  This will keep the sauce from hardening when it comes into contact with the cold ice cream. Salted Caramel Sauce keeps for two weeks in the fridge.  Warm briefly in the microwave before serving.