We would check out the desserts on the ship lunch buffet and plan lunch around how many desserts we could eat with caramel sauce.  Sooooo good!

Ingredients:

1 ½ c sugar
¼ c water
1 ½ c heavy cream
5 Tab unsalted butter, room temperature (1/3 c)
Pinch of Fleur de Sel (sea salt)

Directions:

1. Pour the sugar into a large saucepan.
2. Stir in water.
3. Bring to a simmer over medium heat, stirring to completely dissolve the sugar.
4. Continue to simmer without stirring until the sugar has melted and is a rich amber, about 15 -25 minutes.
5. Remove from heat.
6. Slowly stir in the cream. Do not add too quickly or the caramel will bubble up and burn you.
7. Stir in the butter and Fleur de sel.

Serves: about 2 cup

Notes: If the caramel seizes, return the pan to medium heat until it melts again.

Source: Taste of the World – The Food and Flavors of Oceania Cruises