1. In a large saucepan, cook the sugar over medium heat, stirring occasionally until fully melted. Note: The sugar will clump together at first, which is totally normal, just keep stirring until it is all melted. If needed, reduce the heat and continue stirring until all clumps are gone.
2. Continue cooking the melted sugar, constantly stirring until it reaches an amber color. Depending on how intense you want the flavor to be, you can cook it until it’s a deep amber which is what I prefer, or you can stop at the light amber stage. Deep amber = rich and slightly bitter caramel. Light amber = mellow, simple caramel flavor.
3. Once desired color is reached, add in the butter one piece at a time. Stir well until it has completely melted. Please be careful as the butter might cause bubbles and splashing! Be so careful to not get burnt please :).
4. Once the butter is all mixed in, pour in the cream in a slow stream, while mixing. Please be careful again to not let the steam or bubbles or caramel burn you.
5. Cook for one more minute to bring it all together, then remove from heat and stir in the salt. NOTE: if you want a slightly thicker caramel, cook for a few more minutes at this stage, making sure to keep stirring.
* Allow to cool before storing in the fridge. The caramel will thicken as it cools. Can last in the fridge for 3-4 weeks.
