Caramel sauce with salt

Ingredients:

• Granulated sugar – 1 cup
• Butter – 90 grams (cut into 6 pieces)
• Heavy cream - 120 ml
• Coarse salt - 1 teaspoon

Preparation:

1. Melt the granulated sugar in a saucepan over medium heat, stirring constantly with a spatula. Be careful not to burn it.
2. Once the sugar has completely melted, immediately add the butter. Be careful at this stage, as the butter may splatter. Stir until the butter is completely melted (2-3 minutes).
3. Very slowly pour in half a cup of heavy cream. Be careful, as the cream is colder than the caramel. Boil the caramel sauce for 1 minute.
4. Remove from heat and stir in 1 teaspoon of salt. Let cool before using or store in a container. Don't worry if the salted caramel sauce seems too thin; it thickens as it cools.
   
   Caramel sauce can be stored, covered, in the refrigerator for up to 2 weeks.