Serve the sauce with sliced apples and more sea salt to garnish. It’s also delicious over ice cream, apple pie, apple cake, banana bread, and anywhere else you like your caramel. The orange blossom water is there just as a whisper, a wonderful backdrop to the caramel.
In a 3- or 4 quart saucepan, combine the sugar and water. (The pot seems too large for this but it’s needed to contain the bubbling when the cream is added later)
Without stirring again, heat the sugar and water to boiling over medium high heat. Watch closely until the mixture becomes deep amber, about 12 minutes.
Remove the pan from the heat and carefully whisk in the heavy cream. The mixture will bubble up and spit.
Return to the heat, whisking until the cream is fully incorporated. Remove from the heat and stir in the butter, salt, and orange blossom water. Taste and stir in more salt if needed, garnishing with a few salt flakes as well.