Use white granulated sugar for the classic sweet caramel flavor. Brown sugar is perfect for a thick sauce and strong flavor.
Melt sugar slowly on low-medium heat and stir gently once it begins to melt.
To bring a golden amber color to the caramel, add some room-temperature butter and whisk.
When adding cream, always warm it up first before pouring into the caramel, and drizzle it slowly while stirring constantly.
Overcooking may burn the caramel, resulting in a bad flavor therefore only cook it until its thick and pourable.
Salt enhances the flavor but it can also ruin the flavor when added more than a pinch.
To get smooth texture, strain the caramel well. Store it in a clean jar in the fridge and reheat when using.