Step 1

Get all the ingredients out, measured, and ready.

Step 2

Using a large pot (taller is better-to help minimize the chances of burning yourself. Wearing long sleeves is also a good idea in the event of spattering) heat the raw sugar over medium-high heat.

Step 3

Whisk occasionally until the sugar starts to melt, then whisk constantly until it is all melted and (fairly) smooth.

Step 4

Carefully add the butter and whisk until smooth and combined.

Step 5

Remove from heat and slowly add in the cream, whisking as you do so.

Step 6

Add in the sea salt and whisk until everything is evenly incorporated and it is fairly smooth. The caramel should be a dark amber color.

Step 7

Carefully pour the caramel sauce into a heatproof container (such as a glass jar) and allow to cool completely at room temperature (the container will be hot for awhile due to the caramel sauce, so use caution).

Step 8

Store in the refrigerator (in an airtight container) for up to 2 weeks.