Have everything ready before you start making the sauce. Once the sugar starts melting, things happen very quickly, so have everything ready to go.
Heat a heavy bottom pan on medium-high heat and add sugar to it.
Keep stirring, at first nothing will happen and then the sugar will begin to clump.
Keep stirring and all the sugar will will finally clump up and then begin to melt.
All the sugar will melt, keep stirring till it reaches a deep amber color. At this point add the salted butter. Remember to cut the butter into cubes before you add it to the pan, mixes easily that way.
Keep whisking til all the butter melts.
Remove pan from heat and add in the heavy cream. The sauce will bubble up, whisk till combined.
Add the salt and mix.
Let the sauce cool down for 20 minutes and then transfer it to another container.
All the sugar will melt, keep stirring till it reaches a deep amber color. At this point add the salted butter. Remember to cut the butter into cubes before you add it to the pan, mixes easily that way.
Keep whisking til all the butter melts. Remove pan from heat and add in the heavy cream. The sauce will bubble up, whisk till combined.
Add the salt and mix. Let the sauce cool down for 20 minutes and then transfer it to another container.
Salted Caramel Sauce Recipe-Step-2
Cover the sauce and keep it refrigerated, it should stay good for more than 3 weeks.