*Real butter MUST be used, you can't substitute with margarine.
*If storing caramel in refrigerator, just microwave for 20 seconds or so before using.
*For Bourbon Caramel Sauce--->Add in 1 TBS Bourbon Whiskey when adding in the heavy cream
*For Chocolate Caramel Sauce: Add 1/4 cup semi-sweet chocolate chips after you add the butter and salt. Stir until melted.
*If caramel sauce seizes up after adding in the cream and butter, return to heat on low and whisk until crystals dissolve.
*Caramel will keep for up to a month in refrigerator.
*To clean: fill pot with water and bring to a boil. Caramel will softened and wipe right off the pan!