Guide: Salted Caramel Sauce

Directions

• Add granulated sugar to a medium saucepot, then whisk over medium heat until amber and liquid, about 5-7 minutes. Add 1/4 of the butter at a time, whisking constantly in between. Be careful not to be burned by the steam. Once fully incorporated, pour in the cream and whisk vigorously. You may need to step back for a minute to keep from being burned, as it will steam a lot. Whisk until smooth, then let boil for 1 minutes stirring occasionally.
• Remove from the heat and whisk in the salt. Transfer to a heat-safe vessel and let cool to room temperature before storing in the fridge for up to 10 days. Enjoy!