An easy caramel sauce recipe that makes a deliciously thick sauce.

In a saucepan melt the sugar and stir gently while it melts.

Make sure all the sugar has melted and there are no crystals remaining. Then add in the cubes of butter, two cubes at a time.

Begin whisking straightway and do not stop until all the butter has melted.

It will make a thick caramel but at first the mixture may look like it has split.

When the butter has melted into the sugar, pour the cream in and keep whisking. 

Whisk it until it turns into a runny and deep brown caramel sauce. Then take it off the heat and stir in the salt.

Leave it to cool for 5 minutes and then pour it into a jar. It will thicken up as it cools down. 

Store  in a sealed jar in the refrigerator for up to a month.

It will thicken up once it cools. It can be rewarmed when needed to make it liquid again.