Salted Caramel Sauce

Directions

1. 1

   In a tall medium sized sauce pan add all the sugar to make a dry caramel.

2. 2

   Let the sugar melt on low heat. This can take a few minutes, let it boil until sugar turns to amber caramel color.

3. 3

   Stir occasionally with a spatula for even heat distribution.

4. 4

   When the sugar grains are completely dissolved and caramel turns golden brown (not very dark), add few knobs of butter & stir with heatproof spatula.

5. 5

   Don’t add all the butter at once.

6. 6

   After all the butter is properly mixed, then slowly pour warm heavy cream in slow stream.

7. 7

   Add only 1/3 of the cream at a time and mix. Add the remaining cream until all the cream is mixed.

8. 8

   Allow the caramel to boil on very low heat for less than a minute, remove from heat.

9. 9

   Add salt and stir.

10. 10

    Store in a heatproof container and cover the surface with plastic wrap. Refrigerate for upto 2 weeks. Reheat before using.