Sea Salt Caramel Sauce

• ½ pound (1 cup, or 228 g) sea salt caramels
• 1

Place caramels and cream in a medium saucepan over medium-low heat. Stir occasionally with a rubber spatula until caramels melt and sauce begins to simmer and come together. Cool and transfer to a container. Store sauce in the refrigerator for up to 2 weeks. Let sauce cool to room temperature before using.