Heating the Sugar: Begin by heating granulated sugar in a clean, dry saucepan over medium heat. As the sugar gradually heats, it will begin to melt and form a golden syrup. Resist the urge to stir the sugar at this stage, as this can cause crystallization and result in a grainy texture. Keep a close eye to ensure that the sugar is melting uniformly. If you notice one side is melting faster, you can gently swirl the pan to distribute the sugar evenly.
Adding Butter: Once the sugar has melted and turned a rich golden brown color, carefully add cubes of unsalted butter to the saucepan. Use a whisk to incorporate the butter into the caramelized sugar, stirring constantly until the butter is fully melted and blended.
Incorporating Heavy Cream: With the butter fully incorporated, it's time to add the heavy cream to the saucepan. Slowly pour the cream into the caramel mixture while whisking continuously. Be prepared for the mixture to bubble vigorously as the cream is added.
Adding Salt: To enhance the flavor of the caramel sauce, sprinkle in a pinch of salt and stir gently to combine. The salt will help balance the sweetness of the caramel and add depth to its flavor profile. Picture the salted caramel candies from the candy store, you can have your caramel sauce taste like this.
Testing for Consistency: To determine if the caramel sauce has reached the desired consistency, perform a simple test. Dip a spoon into the caramel sauce and allow a small amount to drip onto a chilled plate. The sauce should be thick and glossy, with a smooth texture that coats the back of the spoon. If the sauce is too thin, continue cooking for a few more minutes until it reaches the desired thickness. Ensure not to burn it as you continue to cook.