Servings:Makes about 1 cup of caramel
1 cup (8 oz.) sugar
1/2 cup (4 fluid oz./ 120 ml.) water
1 cup (8 fluid oz./ 240 ml.) heavy cream
3/4 teaspoon salt
2 tablespoons tequila
In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color.
Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.
Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken. When the caramel has darkened to the point you want it, remove it from the heat. Add the salt and tequila and stir to combine. Set aside until ready to serve.