Directions

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber colored liquid as you continue to stir. Be careful not to burn it.
2. Once sugar is completely melted, immediately stir in the butter until melted and combined. The mixture will bubble up so be careful and move slowly.
3. After the butter has melted, slowly pour in the heavy cream, stirring constantly. The mixture will bubble up again. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
4. Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.