The best salted caramel sauce ever

I'm not kidding, once you've tried this little piece of heaven, you won't ever look for a recipe for salted caramel sauce again! And it's just as good without salt, if that's what you're into..

The best part is that it's literally impossible to mess up this sauce, so no matter how bad you are in the kitchen, you can still make this beautiful, rich and creamy sauce, and make everyone's jaw drop in admiration.

The options are endless when it comes to what it can be used on. Only your imagination can hold you down. Go wild, try something new; I believe in you ;)
I have used it on cookies, ice cream, brownies, inside chocolate cakes, on cinnamon rolls, on apple slices, and there may have been a weak moment or two when I just scooped it straight out of the jar..
It's that good.

You can store it in the fridge for at least a week, but it can also be frozen, so you can make heaps, freeze in small jars and just defrost in the fridge whenever you need yourself some sauce.
You can't even tell it's been frozen.

You have two options, you can either use real full fat cream, or you can use condensed milk. I used the last one.
Because
1. That's what I had at the time
2. It's less calories in condensed milk. Like 1/2 of full fat cream actually

You'll need

• 75 g -  2.8 oz butter
• 50 g  - 1.7 oz sugar
• 50 g  - 1.7 oz soft brown sugar
• 50 g  - 1.7 oz golden syrup
• 125 ml - 1/2 cup double cream (Fløte) or condensed milk 
• Salt to taste. I used about 1 teaspoon 

I actually quadrupled the recipe and used an entire can of condensed milk. 

Melt butter, sugar and syrup in a saucepan, and let simmer for a few minutes while you stir.

Add your cream and salt,a little at the time, but be careful; it will start bubbling a lot, so make sure your saucepan is large enough to handle all the action.

When everything is in the pot, give it a good stir and let simmer for about a minute or two while stirring continuously. 

remove from heat and let cool.

Pour into the container of your choice, and store in the fridge or freezer.

I recommend using several smaller containers, since you rarely need a whole lot at the same time.