Salted Caramel Sauce

Caramelization of Sugar In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will start to clump, but keep stirring until it completely melts and turns amber in color.

Add Butter Once the sugar has melted, immediately add the butter and stir until it is completely melted and incorporated into the caramel.

Add Heavy Cream Slowly pour in the heavy cream while stirring constantly. Be careful as the mixture will bubble up.

Cooking the Sauce Continue to cook the mixture for another 2-3 minutes, stirring constantly, until it thickens slightly.

Finishing Touches Remove the saucepan from heat and stir in the vanilla extract and salt.

Storage Let the salted caramel sauce cool for a few minutes before using. It can be stored in an airtight container in the refrigerator for up to 2 weeks.