SALTED CARAMEL PANNA COTTA
I always have trouble making this caramel sauce - it clumps up on me and I almost always burn the first batch. I looked for another way of making it, and came up with this method, which worked perfectly:
SALTED CARAMEL SAUCE
1 c. sugar
2 tbsp. water
2 tsp. kosher or sea salt (I have also used 1 tbsp. Epicure's Maple Bacon Sea Salt)
1 c. cream
In large pot, combine first three ingredients over medium-low heat. In another pot, heat cream over medium heat, reducing to low heat once it starts to simmer. Heat sugar until it starts to melt and bubble, stirring often. Continue simmering and until sugar completely dissolves and just starts to turn golden brown. Slowly pour in hot cream (if the cream is not hot enough, it will solidify the sugar.) Whisk in the cream a little bit at a time until it's all incorporated. Cool to room temperature and then store in air-tight container in the fridge.