1. In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber color.
2. Stir in the butter until melted.
3. Stir in the heavy cream and allow to boil for 1 minute.
4. If you’re preparing sea salt caramel, just add 0.5 tsp salt, stir and then remove from the heat.
5. Allow to cool before pouring in a clean, sterilized jar. Store in the fridge for up to 2 weeks.
6.  To prepare caramel candies, let cool slightly in pan using a parchment paper and refrigerate. Pull the whole pan of parchment paper out onto a cutting board, and then cut into small squares (it is much easier to cut when they are cold).  Store covered in the refrigerator for up to 1 month or freeze it for up to 3 months.

TIPS:

1. Try new flavors: By adding 0.5 tsp of cinnamon or vanilla extract

2. Add it to your desserts: Such as bread pudding, gingerbread, apple pie, apple crisp, chopped apples and ice cream.