Step 1

Add sugar and water to a medium, heavy duty sauce pan. Cook over medium heat, stirring frequently, until the sugar dissolves (3 to 5 minutes).

Step 2

Turn the heat to high and bring to a boil.

Step 3

Don't stir the caramel sauce at this point. Just gently swirl the mixture around the pan occasionally and brush down the sides of the pan with a wet silicone brush as needed to keep sugar crystals from forming.

Step 4

Continue swirling and cooking until the mixture turns deep amber in color (6 to 9 minutes).

Step 5

Remove from heat. STir in the cream, butter, and salt until the butter has melted and the caramel is smooth. Be careful because the mixture will bubble up.

Step 6

Let caramel sauce cool for 15 minutes in the sauce pan before pouring into a large glass jar for storage.

Step 7

Keep refrigerated for up to 1 month.