Have your ingredients ready before beginning. Once you get cooking you will want to have all ingredients ready and within arms reach. Keep your ingredients separated.
In a medium saucepan, add your sugar. Heat the sugar over medium heat, stirring with a wire whisk as the sugar melts. As the sugar melts, it will begin to clump. That is OKAY! It will clump and then melt into a sauce.
Continue stirring until the mixture just barely becomes dark amber in color.
Once the mixture reaches the desired color, stir in the butter and whisk rapidly. Be careful, as the mixture is extremely hot at this point and will bubble.
Remove the mixture from the heat and stir in your heavy cream. Whisk rapidly until the cream is incorporated into the mixture. The cream will also bubble similar to the butter, so be careful.
Once the mixture is smooth, add in your flaky sea salt and continue stirring until combined.
Pour the sauce into a glass mason jar. (Avoid plastic or any other type of material that could shatter when placing hot liquids inside). Allow to cool, then store in the refrigerator for up to two weeks. If using your sauce directly from the refrigerator, you will want to reheat it before using.
Notes
Sauce can be stored in an airtight container for up to one week.
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