Store-bought caramel sauces are oftentimes very sweet and contain loads of stabilizers. This homemade version is quick to make and has a nice salty note. Caramel sauce is essential for sundae-lovers, but it can also be used in cheesecakes, in ice cream, or whisked into hot chocolate.
Game plan: This sauce will last up to 7 days covered and refrigerated.
1 cup granulated sugar
4 tablespoons unsalted butter (1/2 stick)
1/2 cup heavy cream
1/2 teaspoon kosher salt
Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boil. Let boil until amber in color, about 3 minutes.
Immediately add butter and stir to incorporate. Remove from heat, add cream and salt, and mix well. Serve immediately or let cool to room temperature, cover, and refrigerate.