Simmer sugar and water in sauce pan over medium high heat swirling the pan and NOT stirring it. When mixture turns a medium dark amber (about 15 to 20 minutes), remove from heat and carefully whisk in whipping cream, vanilla and sea salt. Cool.
Store in jars and refrigerate.
Couple of recommendations Serve warm over vanilla ice cream or bake a white cake and pour over top and add crumbled Heath Bar bits (English Toffee).
Originally Submitted
6/9/2014
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