A simple and dangerously delicious Caramel Sauce made with only sugar, milk, and sea salt.
*A thinner caramel sauce will yield about 1-1/4 cups, while a thicker caramel sauce (cooked longer) will yield about 1 cup.
**I use 2% milk, and anything with a higher fat content than that will also work. Readers have told me that the following will also work: 1%, skim milk, rice milk, goat’s milk, almond milk, soy milk, and lactose-free milks such as Lactaid. (I haven’t tested these alternatives myself.)
***For more of a “salted caramel”, use 1/2 teaspoon of sea salt.