Creamy, sweet, and slightly salty, this Salted Caramel Sauce is perfect poured over vanilla ice cream, pancakes, waffles, cheesecake and more. Easy and quick to make with only 4 ingredients.
In a medium saucepan over medium-high heat, mix the sugar with 1/4 cup cold water. Stir to combine.
Once combined, cook (without stirring) until the sugar has turned an amber hue, approximately 10 minutes.
While the sugar and water cook, heat the cream in the microwave until warm, about 45 seconds to 1 minute. When the caramel is ready, reduce the heat to low, slowly whisk in the warm cream (it will bubble up) and continue simmering until smooth, another 2 to 3 minutes. Remove from heat and whisk in the butter, and then the salt. Serve warm.
Salt - You can salt this caramel sauce to taste. If you want to use regular table salt in place of Kosher salt, you can, but you will need to use less.
Storage - Store well covered in the refrigerator for 2 weeks. It is best to store this sauce in glass jars/containers so that you can reheat it (lid off) in the microwave when needed.