Caramel Sauce

Instructions

1. Combine the sugar and water in a small saucepan. Put the saucepan over medium-high heat and cover the pan with a lid. Sugar and water combined in a saucepan

2. Once the water has come to a rolling boil, remove the lid. Do not stir the caramel after this point. If your caramel is cooking unevenly, you can gently swirl the pot to even out the sauce. Water and sugar boiling in a saucepan

3. Cook the caramel until it is a golden-brown color. Once it is a dark amber, remove from the heat and slowly add the milk while whisking. Be careful: The milk can boil up quickly when it hits the hot caramel. The caramel can also separate because the temperature changed too quickly. Caramel cooked until golden brown and milk is being whisked in

4. Once the milk has been added, gently warm the mixture over medium heat. Whisk the mixture together and boil for 1 minute until the sauce thickens slightly. Add the salt and stir the mixture until it is well combined and liquid. Caramel sauce returned to the heat to cook

5. Once the milk has combined with the sugar and becomes completely incorporated, turn off the heat. Add the butter and whisk to combine. Butter being whisked into the caramel sauce in a saucepan

6. Allow your caramel to cool before serving.