I know that some people are very fastidious about their caramel. If I were making candy, I would have pulled my candy thermometer out of the drawer, but for sauce...I'm more fast and loose. I decided to try to make a hop-infused salted caramel. I think next time I'll use more hops. Because the hoppy profile wasn't too strong, I left the petals in. If it were stronger, I might have strained them out. Ingredients 1 C organic raw turbinado sugar 1/4 C water 2 hop blossoms, pulled apart (I used some Cascade hops from the Lamberts ) 3/4 C organic heavy cream 3 1/2 T butter 1 t gray fleur de sel (whatever you use, make sure it has a fine flake) Procedure In a heavy-bottomed saucepan, combine the sugar, water, and hop blossoms over medium-low heat until the sugar dissolves. Once all of the crystals are dissolved, turn up the heat and bring to a boil, without stirring. If needed, use a wet pastry brush to wash down any crystals along the side of the p...