Caramel Sauce II

1 cup sugar
1/2 cup water
1 tbs butter
1/2 cup milk
Pinch salt

Combine the sugar and water in a small saucepan.

Place the saucepan over medium-high heat and place a lid over the saucepan.
Once the water has come to a rolling boil, remove the lid. Do not stir the caramel after this point otherwise run the risk of the caramel becoming grainy by incorporating sugar crystals from the sides of the pot into the mixture.
Cook the caramel until it is a golden brown color. If caramel is cooking unevenly, gently swirl the pot to even out the sauce.
Remove the pan from the heat and whisk in the butter.
Once it has melted and become completely incorporated, gradually add in the milk and stir to combine. Be careful, because the milk could boil up quickly when it hits the hot caramel and changing the temperature too quickly could cause the caramel to separate.
Allow the caramel to cool and serve over favorite frozen desserts or cakes. Make a double or triple batch and freeze to have on hand when the mood for caramel sauce strikes. Or give it as gifts! Makes 8 servings