Salted Caramel Sauce

Before starting I highly suggest that you prep and measure out all of your ingredients. This will make everything so much easier. I promise!

1. In a medium saucepan, add the sugar and heat on medium-high. Using a spatula or whisk, stir the sugar until a crumbly mixture starts to form (about 7 minutes). Continue stirring until the sugar melts completely and is a dark amber color (about 3-5 minutes).

2. Add the slices of butter to the saucepan. The butter may sizzle a bit, but this is completely normal. Continue to stir until all the butter is melted.

3. Slowly pour the heavy cream into the mixture and continue stirring.

4. Once the heavy cream is fully incorporated, allow the mixture to boil for about 1-2 minutes. The mixture will bubble and will rise in the saucepan (this helps create a thick caramel sauce).

5. Remove the saucepan from the heat and mix in the sea salt. Allow caramel to cool and pour into an airtight container. Stays good in the fridge for up to 2 weeks.

Notes: Depending on your stove (I have an electric stove), your mixture might need more or less time to melt or boil the ingredients. Just make sure that everything is melted and incorporated prior to moving to the next step.