Salted Butter Caramel Sauce
  • 2 1/2 c sugar
  • 1/2 c water
  • 1 c heavy whipping cream
  • 2 Tbsp unsalted butter, room temp
  • 1 1/2 tsp kosher salt---not table salt
  1. In a heavy sauce pan set over low heat, combine the sugar, salt and water and heat just until the sugar is dissolved. Add the butter. Let come to a boil and cook until it reaches a golden caramel color when cooked over a medium to medium low heat. Remove from heat and add the cream (it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook for 10-15 minutes until you reach a nice and creamy consistency. Pour into a jar and keep in refrigerator.