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Heat sugar in a medium saucepan over medium heat, storing
constantly with a rubber spatula. Sugar will form clumps and
eventually melt into a thick brown amber-colored liquid as you
continue to stir. Be careful not to burn. Once sugar is completely
melted, immediately add butter. Be careful in this step because the
caramel will bubble rapidly when the butter is added. Stir the
butter into the caramel sauce until it is completely melted, about
2-3 minutes. Very slowly drizzle in the heavy cream while
whisking. Since the heavy cream is colder than the caramel, the
mixture will rapidly bubble when added. Allow the mixture to boil
for 1 minute. It will rise in the pan as it boils. Remove from heat
and stir in salt. Once cool, cover the caramel highly and store for
up to 2 weeks in the refrigerator. Warm the caramel up for a few
seconds before using in a recipe.
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