Homemade Salted Caramel Sauce

From the kitchen of SteakNPotatoesKindaGurl

• 2 cups sugar
• 1 and 2/3 cups heavy cream
• 2 tablespoons salted butter
• 3/4 teaspoon coarse sea salt  

Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy.

Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient. Continue to cook until the sugar turns deep brown.

Add the heavy cream, stirring in a little at a time. Once smooth, add butter and sea salt. Remove from heat and let cool. Will store in fridge up to one month.

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