Salted Caramel Sauce

Cooking the caramel In a medium-sized saucepan, heat the granulated sugar over medium heat until it starts to melt. Stir occasionally with a heat-resistant spatula until the sugar has completely melted and turns a deep amber color.

Adding the butter Add the butter to the caramel and stir until melted. Be careful as the mixture may bubble and splatter.

Incorporating the cream Slowly pour in the heavy cream while stirring constantly. The mixture will bubble vigorously.

Finishing the sauce Remove the saucepan from heat and stir in the sea salt until well combined. Let the caramel sauce cool for a few minutes before transferring it to a jar or container.