This Easy Homemade Caramel Sauce (Salted) is perfect for cakes, cupcakes, ice cream, cheesecake and any other dessert! Best of all, it's so simple to make with only 3 ingredients and is super delicious with apples and more!

1 cup granulated sugar (you can also use brown sugar for a thicker caramel like dulce de leche)

1/4 cup water

10 tablespoons heavy cream (in Canada use whipping cream)

5 tablespoons unsalted butter, cut into cubes

1/8 - 1/4 teaspoon of sea salt or Himalayan Pink Salt

1/2 teaspoon pure vanilla extract

Some additional tools

Metal whisk or wooden spoon

Medium heavy bottomed sauce pan

Heat safe oven gloves or mitts (optional as the pot gets hot)

Heat safe glass jar for storing

Start by having all the ingredients ready to go, and near the stove (as sugar can burn quickly).
In a medium heavy bottomed saucepan (I use at least a 3 quart cast iron or stainless steel) heat the water and sugar over medium-low heat. Whisk constantly until the sugar has dissolved and the mixture starts to just bubble.
Turn the heat to high and bring to a boil. Stop stirring and allow mixture to continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
Remove from heat and turn off stove. Carefully and slowly whisk in the heavy cream as the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated.
Add vanilla or salt if desired. Allow to cool in the pan for 10-15 minutes, stirring once or twice. The mixture will thicken up as it cools. *(SEE NOTE to prevent caramel from getting grainy,)
Pour into mason jar or airtight container in the refrigerator for up to 2 weeks. Warm for a few minutes in the microwave before serving.