Caramel Sauce

Ingredients

• 1 Cup granulated sugar
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• pinch of salt (**if you want salted caramel sauce add up to a teaspoon!)

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Instructions

1. WORD OF CAUTION: THIS Is VERY HOT!!! keep the kiddos away while you are making it! 
2. Heat the granulated sugar in medium size saucepan over medium heat. Stir periodically. Sugar will start to clump and then melt into a light amber color liquid.
3. Once the sugar is completely melted, no clumps remain, and is a golden amber color, remove from heat. Carefully pour in the heavy cream. The caramel mixture will bubble and the cream will form a crust over the caramel. Stir until the heavy cream and the caramel are mixed together.
4. With the saucepan removed from heat still, stir in the butter and salt.
5. If the caramel has seized (formed clumps) just place the pot back onto the heat and stirring the whole time allow the caramel to heat enough to loosen the caramel mixture back up.
6. Allow the caramel to cool in the saucepan until it is about room temperature. Then pour into a squeeze bottle or a jar.
7. Store in refrigerator for up to 2 weeks.