Salted Caramel Sauce

1. 1

   1. Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts; this will take a few minutes.

2. 2

   2. Once the sugar has all melted, start adding the butter one piece at a time. Whisk until the butter is all melted.

3. 3

   3. Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy.

4. 4

   4. Add the salt and whisk again a couple times just to incorporate.

5. 5

   5. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven't tested that since it never lasts more than 24 hours in my house.

* Per serving · 4 servings · Values may vary.

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