This is our go-to caramel sauce that we keep in the fridge. Simple, easy, and it keeps for 2+ weeks.
1/2 c. sugar
1/2 c. light brown sugar
1/4 c. water
3/4 c. cream
3 1/2 T. butter
1 t. salt
Put your sugars and water together over low heat and bring to a boil, whisking every now and again.
When the boiling starts, stop stirring and let it boil for 6 minutes. Don't touch it.
When your 6 minutes is up, take off the heat, and stir in the cream.
Then add your butter.
Put in a container and cool, then pop in the fridge. Ta da! Caramel sauce!