Salted Caramel Sauce

I wasn't one who thought I'd ever have to make homemade caramel sauce. We're just not big dessert people but this sauce is awesome! Not too sweet (considering it's pure sugar) and a good amount of salt. --Mark

Ingredients

1 cup sugar

6 T unsalted butter, softened and cut into 6 pieces

1/2 cup heavy cream, room temperature

1 tsp sea salt

Instructions

In a medium sauce pan, melt sugar over medium heat. Once it starts to melt, start whisking. Bring it just to a boil and stop stirring. Once the sugar is amber colored, add butter and whisk until melted.

Remove pan from heat. Carefully and slowly add the cream and whisk to incorporate. Add salt. Let cool for a few minutes and and then transfer to a heat-proof container. Refrigerate for up to 2 weeks.