June 27. "Love the Locals" at Ozumo. Salted Caramel sauce

I had been planning to go to the 99¢ Store post yoga, so had my backpack and money with me--most unusual.   Biking past the promenade, I remembered that I'd seen a sign outside one of the restaurants on the third floor dining deck advertising a special for local residents, with a select $3 menu.

i looked a bit too much like a local--yoga clothes, bike helmet, but--boldly, oh so boldly, I made my way to the restaurant, Ozuma.  Turns out to be a branch of an upscale San Francisco restaurant--the locals special is offered on the terrace and at the bar, not in the very large (and very empty) restaurant that stretched out beyond it.  I ordered three three dollar dishes--a spicy tuna roll, fried calamari and tempura.  Portions (especially of the calamari) were ample.  I was satisfied at the time--but biking home I did have some profound cravings for sweets, which I addressed by cooking up a very quick and easy salted caramel sauce which I poured over apple slices (and a tiny bit of coffee ice cream as well).

The caramel sauce was ridiculously easy.   I don't remember ever making it before, but I poked around on the internet and although I have future plans for variations--this is what I did today:
Ingredients
1 cup sugar
6 tablespoons unsalted butter, cut into relatively small pieces
1/2 cup heavy cream
1 teaspoon coarse grain salt

Put the sugar and water in a heavy bottomed 2 quart saucepan and cook over medium high heat.  Keep stirring with a wooden spoon until mixture comes to a boil--stop stirring and watch carefully until it becomes a beautiful golden brown.  As soon as it looks similar to the sauce in the picture, quickly add the butter.  It will foam up.  Don't worry.  When the butter is melted, remove from the heat--wait a few seconds--then mix in the heavy cream.  Add the salt and stir until its all mixed properly.
It will thicken as it cools.  You can then pour it into a glass jar, drizzle some on ice-cream or fruit or whatever and store the rest in the refrigerator when it cools a bit.  It will get very thick when cold, which means you can either just eat it with a spoon or warm it up before serving.