In a small saucepan or deep pot, add your ingredients and on high heat, bring to a boil. While stirring regularly, let it simmer until thick, glossy, and golden brown.
Remove from the heat and let cool completely.
TO STORE: Caramel sauce should be stored in the refrigerator, covered, in a sealed jar or container. Caramel will keep fresh for up to 2 months. Let the caramel sit at room temperature for around 30 minutes before using, to let it soften. TO FREEZE: Store the sealed jar of caramel in the freezer for up to 6 months. You must let it thaw completely, before using it.