salted caramel sauce is easy to make. one secret to making caramel sauce is not stirring the boiling syrup until after you add the cream. use a medium pot, at least 2-1/2 quarts, because when you add the cream, it will boil up.
stir in the butter and kosher salt. transfer the caramel to a squeeze bottle, cool. the sauce will keep in the refrigerator for about 2 weeks. 