Homemade Caramel sauce

Continue heating until the sugar turns a golden to amber caramel color. This will take about 5–8 minutes.

Add the cream:
Remove from the heat and carefully stir in the cream (be careful: it will bubble a lot!). Stir well until smooth.

Stir in the butter:
Stir in the butter and, if desired, salt until the sauce is smooth and glossy.

Let cool:
Let cool slightly and pour into a clean jar. It will keep in the refrigerator for about 1-2 weeks.

💡 Tips:
For a thicker sauce, let it simmer a little longer.

For vegan caramel sauce: Instead of cream and butter, simply use coconut milk (solid part) and vegan margarine.