Easy Homemade Salted Caramel Recipe

Start by gathering all your ingredients. *Ensure* your butter is cut into small cubes and your cream is measured out in advance. This will help you move quickly during the cooking process, which is essential for caramel.

In a medium-sized saucepan, add the *granulated sugar* and place it over *medium heat*. Stir frequently with a spatula or whisk until the sugar melts completely and turns a deep amber color.

This will take about *8-10 minutes*. Be patient and do not step away from the stovetop because sugar can burn quickly.

Once the sugar is melted and has achieved the *desired amber color*, reduce the heat to low and carefully add the cubed butter. Stir continuously until the butter is completely melted and well incorporated into the sugar.

*Caution:* The mixture will bubble vigorously when the butter is added, so be very careful to avoid burns.

Slowly drizzle the heavy cream into the mixture while stirring. Be cautious as the mixture will bubble up again significantly. Continue stirring until the cream is fully incorporated and the mixture becomes smooth.

Remove the saucepan from the heat and stir in the *sea salt* until dissolved. Let the caramel cool slightly before transferring it to a jar or container.

As it cools, it will thicken, so handle as you prefer for your dessert application. *Store* in the refrigerator for up to two weeks, and *warm* it gently before use if it becomes too thick.