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For the Salted Caramel Sauce:
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Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
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Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
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Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
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Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
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Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
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Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
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Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.