Salted Caramel Sauce
1 cup sugar
6 tablespoons salted butter (cut into pieces)
½ cup heavy cream
½ - 1 teaspoon salt (as desired)
In a medium saucepan, heat the sugar over medium heat. Stir constantly (I like to use a wooden spoon) as the sugar clumps and eventually melts and becomes thick and amber colored.
Once the sugar is completely melted (2-3 minutes), add the butter and continue stirring (I switch to a metal whisk at this point) until the butter is melted.
While stirring, drizzle in the ½ cup heavy cream. Continue stirring as the caramel comes to a boil. Boil and stir for 1 minute.
Remove from the heat and stir in ½ - 1 teaspoon salt. Allow caramel to cool before using.
Store the caramel, tightly covered, in the refrigerator. Warm refrigerated caramel sauce before using.