Salted Caramel Sauce recipe

Method

Put the sugar in a medium thick-bottomed pan. Put on a medium heat and cook, stirring occasionally, until the sugar melts
Then continue to cook, without stirring, watch the liquid turn from clear to gold; from this point it will quickly turn to amber (and burn if you leave it too long). About 10 minutes. If any crystals form on the sides of the pan, wash them down with a wet pastry brush.
Just as it turns amber, reduce the heat to low and, wearing an oven glove, carefully stir it down.
While the sugar is cooking, bring the cream to a boil in a small pan on a medium heat. When the sugar is amber, remove the pan from the heat and carefully stir in the golden syrup. Put a sieve over the pan. Wearing an oven glove, slowly pour the hot cream into the sugar syrup a little at a time. The mixture will splatter and foam. Be careful, as it is very hot.
Whisk in the butter and salt
Pour the finished sauce into a bowl and let cool for about 5 minutes before using. If not using immediately, let it cool to room temperature, pour into a jar, cover and refrigerate. It will keep for at least 1 month. It may separate under storage; simply stir it to recombine. To reheat, stir over low heat