The Best Salted Caramel Sauce

Here is my easy, no-frills, nothing fancy salted caramel recipe. Don't confuse it with store bought caramel sauce. Once you taste homemade caramel sauce you will never purchase a store bought one.  It is awesome served with ice cream, cheese cake, drizzled over cinnamon buns or a dip for sliced apples.

Ingredients:

2 cups granulated sugar
¾ cup butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

Directions:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5. Very slowly, drizzle in  heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 - 2 minutes. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

Link to Recipe: The Best Salted Caramel Sauce

¾ cup butter, at room temperature, cut into pieces

1 cup heavy cream, at room temperature

1 tablespoon fleur de sel (or any other flaky sea salt)

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula 

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

Very slowly, drizzle in 1/2 cup of heavy cream and continue to stir for a minute or so.

Remove from heat and stir in 1 teaspoon of salt and pour into a heat safe container. Cover the caramel tightly and store for up to 2 weeks in the refrigerator