Salted Caramel Sauce

This delicious sauce is great on ice cream, hot chocolate, and eaten by the spoonful!

Ingredients:
3/4 Cup White Sugar
3/4 Cup Light Brown Sugar
1/2 Cup Water
1/2 Cup Heavy Whipping Cream
5 Tbsp Butter
1 Tsp Salt
I recommend using a candy thermometer to ensure your caramel does not turn into a rock. If you happen to have a candy thermometer, stay under the temperature marked as "Soft Ball".

Directions:
Place sugar and water in a medium heavy bottomed sauce pan. Heat over medium-high heat. Cook without stirring until the sugar dissolves and develops a caramel color. Remove pan from heat and add the cream. It will bubble up a bit. Cook mixture until smooth. Remove from heat and add butter and salt. Stir well, until smooth. Place in a metal or glass bowl to cool at room temperature. Don't worry if your caramel seems too thin. As the caramel cools it will thicken. When the caramel becomes room temperature, place in refrigerator covered with plastic wrap to cool further and to store.

You can use this same recipe to make soft and hard candy caramels!

Soft Caramels:
Cook the caramel mixture to the temperature marked as "Firm Ball". Do not go above, as this will make hard caramel candy. Pour mixture into a parchment paper lined 9x13 pan. Spray parchment with cooking spray. Follow cooling directions as stated above.

Harder Caramels:
Cook the caramel mixture to the temperature marked as "Hard Ball". Do not go above, as this will make a caramel rock. Follow the rest of the directions as stated above.