Homemade Salted Caramel Sauce

Nothing better than homemade caramel sauce, it makes a great gift, or use to top your ice cream, pies, sweet breads you get the idea. You can make it ahead, because it will keep for a couple of weeks in the fridge.

Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes, plus cooling

Ingredients:

• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, cut up into 6 pieces
• 1/2 cup (120ml) heavy cream (whipping cream)
• 1 teaspoon salt

Directions:

1. Heat granulated sugar in a medium sized saucepan over medium heat. Make sure you stir constantly using a high heat resistant rubber spatula or wooden spoon.
2. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
   
3. Once the sugar is completely melted, immediately add the butter. Be careful because the caramel will bubble rapidly when the butter is added.
   
4. Stir the butter into the caramel until it is completely melted, this takes about 2-3 minutes.
   
5. Very slowly, drizzle in the 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble, be careful it splatters
   
6. Put the timer on and allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove the pan from the heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Make ahead tip: You can make this caramel in advance. Make sure it's covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.

Notes:

1. Unsalted butter may be used instead of the salted butter what ever you have.
2. Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. It's best if you make a couple batches instead.

Source:
http://sallysbakingaddiction.com