Instructions

1. Start by making an easy homemade caramel sauce.  Add brown sugar, butter, and milk to a medium saucepan. 
2. On low heat, stir the ingredients until the butter is melted and everything is combined. Don't rush through this step or your caramel sauce might turn out grainy, which in turn means your frosting will be grainy. Stir often and then once all the butter is completely melted, set a timer and stir continuously for at least 1 minute.
3. Increase the heat to medium but do not stir the caramel mixture. 
4. Cook for 3-6 minutes. If you have a candy thermometer, cook the sauce until it reaches 230 degrees.  If not, cook until bubbles form across the entire surface of the sauce and the mixture turns the color of amber. For us, that is usually around 3 minutes. The length of cooking time depends on how big or small your pan is. If you are using a small pan, the mixture might take up to 6 minutes to reach this state.  In a bigger pan, it might only be around 3 – 3 1/2 minutes.
5. Remove the caramel mixture from the heat and transfer it to a heat-resistant bowl or a glass measuring cup. Cool the caramel sauce to room temperature.  The Caramel Sauce will thicken as it cools and it might be a little grainy. This is fine.
6. Once the caramel mixture has cooled, add it to a mixing bowl with the powdered sugar.
7. Mix in the Sea Salt.  Sea Salt and Table Salt have different flavors, if you are using Table Salt you should add less salt than if you are using Sea Salt.  The Sea Salt flavor will develop over time so be careful about adding too much!
8. Gradually mix the caramel sauce with the powdered sugar until the frosting is combined and is the desired consistency. Add milk, a teaspoon at a time, if the frosting is too thick.