Homemade Salted Caramel Sauce
Heavy Whipping Cream
In a large, heavy-bottom pot, combine sugar and water.
Heat sugar mixture over medium-high heat, DO NOT STIR!
Once the mix starts to boil, reduce heat to medium and allow to boil until sugar becomes a nice amber color.
Once the desired color is achieved, turn off the heat and carefully stir in heavy cream, whisking well.
Once cream is incorporated, add in butter and turn the heat back to low.
Whisk for 2-3 minutes until butter is melted and well incorporated.
Add in salt and remove from heat.
Allow to sit for 5-10 minutes before transferring to a heat resistant container.
Recipe makes 4 1/2 pint containers. Store in refrigerator for up to 3 weeks.