Ingredients:

• 1 cup granulated sugar
• 6 Tablespoons salted butter, room temperature cut up into 6 pieces
• 1/2 cup heavy cream
• 1 teaspoon salt

Instructions:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator.  I like to use small Ball jars for this and wrap in cellophane and tie with a pumpkin themed ribbon. Warm the caramel up for a few seconds before using in a recipe. This caramel is ok at room temperature for a day if you’re traveling or gifting it.