Salted Caramel Sauce

Heat sugar in a large saucepan over medium high heat. Whisk sugar as it begins to melt. It will form clumps but will eventually melt. Continue to cook until the sugar reaches a deep amber colour. Keep a close eye on it because the sugar will burn if you overcook it. You can also use a thermometer and stop cooking when the sugar reaches 350ºF.

Now, add the butter but be careful of bubbling. Whisk until butter is completely melted. Remove the pan from the heat and slowly pour in the heavy cream. Again, be careful as the mixture will bubble and splatter. Continue to whisk until the cream is evenly mixed throughout the mixture. Whisk in the salt.

Set the sauce aside and let cool for 10 to 15 minutes. Pour into a glass jar and continue to cool.