Smitten Kitchen does it again... and you're welcome.
Deep, Dark Salted Butter Caramel Sauce
Makes about 1 1/3 cups
1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature
Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce. [My add-in: The length of time you cook the caramel from this point on determines how liquid-y it will be. If you want an actual sauce, you're done. However, I wanted something more spreadable, so... Cook until you get the desired consistency (I'd say no more than 5 or you're gonna actually get a chunk of caramel).]
You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Serve over everything.
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