In a pot (at least 3 quarts), slightly bigger is good too, add all the ingredients.

On medium heat stir until the butter is melted.

Continue to stir the sauce to keep from burning in the pot.

The mix will start to bubble and boil and rise in the pan.

Remove from heat and pour into heat safe container.

Allow to cool or use immediately. Using immediately, will melt whatever you put on it.

As the caramel sauce cools, it will thicken making it great for drizzle and tasty on ice cream.

Store in the fridge and microwave for 30 second increments (and stir again) to mix together if it separates.