A deliciously decadent (and easy!) salted caramel sauce without the need of a thermometer!
Place the butter in a saucepan over a low heat and allow it to melt completely.
Once melted, add the sugar and cream. Increase the heat to medium and stir to combine the ingredients.
Stir occasionally until the sugar has completely dissolved.
Add the salt to taste (caution - it's super hot!).
Allow the sauce to come to a gentle simmer and simmer away for two minutes (stirring occasionally).
Remove the saucepan from the heat and allow to cool to room temperature.
The sauce will thicken as it begins to cool.
Store the leftover caramel sauce in a sterilised jar in the fridge for up to two weeks (not that it will last that long!).