Kris' Chocolate Salted Caramel Sauce

Me: I'm going to make you salted caramel sauce for your ice cream tonight.
Kris: Can you put some chocolate in it?
Me: No... It's a scientific process or something. I'm not sure if it would work.
Kris: Just try it.
Me: (mentally cursing him for being a chocoholic and a man. Salted Caramel Sauce? Really? You want to add chocolate to that? Should I throw in a cheeseburger and chili fries while I'm at it? Jesus...) I retain my composure, smile, and say-
Me: Okay, I'll try adding some semi sweet chips to half of it.
Kris: Awesome.

Cut to an hour later. I'm adding the chocolate chips into the half of the salted caramel which honestly already smelled like heaven on earth, squared. I grimaced, then watched the chocolate melt into the luscious caramel goo. Suddenly I knew my husband's chocolate obsession might have led to the next great creation after the internet and Spanx. CHOCOLATE salted caramel sauce. Dear God help us all.

Kris' Chocolate Salted Caramel Sauce
* This is actually excellent without the chocolate, for those chocolate haters out there.

Ingredients:
1 cup sugar
1/4 cup water, plus and additional small bowl of water set aside
3/4 cup heavy cream
3 1/2 tablespoons salted butter, cut into chunks
1/2 teaspoon flaked sea salt
1/2 cup to 3/4 cup semi sweet chocolate chips, for melting into caramel sauce (the amount of chocolate presence is up to you)
a pastry brush, for making the caramel

Directions:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. You can use a whisk to help dissolve the sugar - just don't let it come to a bubble. This step might take a while - up to 20 minutes. After the sugar has dissolved, increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 8-10 minute but ovens vary so keep an eye on it and DON'T leave it alone.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Finally stir in the chocolate chips until melted and incorporated into the sauce. Let cool a little before transferring to an airtight container and depositing in the fridge. To reheat, microwave at 30 second intervals and stir. Serve over ice cream or by the spoonful.