This is more of a caramel syrup than a "sauce" and I find it perfect for sweetening drinks as well as using in desserts.
plus 1/4 C water
Leave 1/2 cup water near the stove as you will need it at Step 4.
Heat sugar and 1/4 cup water in a small heavy-based saucepan over medium-high heat until sugar starts to dissolve, 5 to 6 minutes.
Constantly swirl the saucepan while the mixture continues to cook. When the mixture starts to turn amber (in 10 to 12 minutes), remove from the heat.
Very carefully add 1/2 cup water in 3 additions to saucepan.
Add salt and stir with a metal spoon until caramel is dissolved, about a minute, returning to heat if needed.
Pour into 2-cup glass measuring cup. You might need to add more water, if needed, to equal 1 1/3 cups of caramel.
Let stand until cooled to room temperature.