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

In a deep saucepan over medium heat, melt the sugar, stirring gently while it melts.

Ensure all the sugar has melted and there are no crystals remaining before going to the next step.

Once completely melted, add in the cubes of butter, two cubes at a time.

Start whisking straightway while you do this and don't stop until all the butter has melted.

It will form a thick caramel but initially, the mixture may look like it has split.

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

Whisk it and let it keep cooking until it turns into a runny and deep brown caramel sauce. Afterward, take it off the heat and stir in the salt.

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

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

It will thicken up considerably once cooled but it can be gently rewarmed when needed to make it liquid again.