This homemade salted caramel is smooth, indulgent and so easy to make you will want to always keep a jar in hand. The combination of sweet and salty in this caramel will elevate any dessert to new heights!
In a saucepan over medium heat, add the sugar and let it start to melt, swirling the saucepan as it melts to incorporate any dry sugar around the pan. Heat until it turns an amber color. Don’t leave the kitchen as caramel can burn quickly.
While the sugar is melting, add the heavy cream in a microwave-safe bowl or cup and heat for 30-60 seconds until hot.
Once the sugar has completely dissolved and turned amber, add the heavy cream while whisking. Be careful and use a longer whisk, the mix will bubble up rapidly so you want to avoid being too close to the saucepan. Continue whisking over medium-low heat until all the cream is incorporated and the mix begins boiling slightly.
Remove from the heat and add butter, whisking until fully melted and incorporated with the caramel sauce.
Stir in the salt. (Note: feel free to leave out the salt to make this a traditional caramel sauce).
Pour the caramel into a heatproof jar and allow it to cool completely before using. It will thicken as it cools.
Store in the refrigerator for up to 1 month. As caramel solidifies in the refrigerator, you can reheat it until desired consistency before using it.