I made this a couple of times in the past. Indeed so easy! If you ask me it's the best when poured over vanilla ice cream when the caramel is still hot! Not very good when you are keeping an eye on your weight though ;)

When making this, you should realize that it should not be too thick before turning off the heat. As you said, the sauce will thicken more when cooling down. I always take it off the heat when it is still slightly on the thin/runny side.

Making the sauce with salted butter makes it even easier. You can then skip the salt too :).

Finally, I've noticed that the quality of the butter makes a big difference to the flavor. It is definitely worth spending a bit more money on good quality butter!

Thanks for sharing this recipe! It made me want to eat ice cream with this sauce!