Salted Caramel Sauce

On the stove, in a medium-large saucepan heat the sugar over medium heat until melted stirring constantly with a wooden spoon. You will get some sugar clumps so just keep stirring it will eventually melt.

Once sugar is melted, continue to stir slowly until the sugar turns a deep amber color and add the butter very carefully and whisk vigorously.

Warning: It will bubble up really fast but it’s normal, just keep whisking until all the butter has melted and combined.

When the mixture is well-combined drizzle in slowly the heavy cream while stirring. Like with the butter, the heavy cream will rapidly bubble up and even could splatter when added, so be really careful.

Add in the vanilla and mix well. Leave the mixture to boil for about a minute. You will see the mixture rise a bit.

Remove pan from heat and add in the salt.

Let the sauce cool for about 30 minutes, then pour it into a glass jar or a container to cool completely.

To store, simply pour the sauce into an airtight container in the refrigerator for up to 3-4 weeks. When reusing, heat the sauce pack up in a saucepan over low heat or in the microwave at 5-10 second intervals, stirring throughout.

Serve and Enjoy!