AHi I am having trouble with my caramel every time I make it it comes out gritty like my sugar isn't devolving. Any tips or recipes that I can try?

ASounds like crystallization. Make sure the sides of the pot are washed down with a wet brush as it cooks. No stray little bits of sugar. I always add a little cream of tartar or lemon juice to help prevent that from happening as well. Hope that helps.

I used to have problems with my caramel being gritty as well. I switched to a superfine sugar (I use C&H Baker's sugar). I also make sure the sugar is thoroughly dissolved  in the water on low heat before bringing it to a boil on high heat. I also don't stir the sugar syrup mixture once it comes to a boil. I brush down the sides of the pot with water using a silicone pastry brush so there's no brush bristles in mixture. I watch it like a hawk until the mixture is a lovely caramel color like strong tea. I immediately remove it from the stove. I add heavy cream that I warmed in the microwave very slowly to the mixture stirring the whole time. I then stir in sea salt and vanilla extract. Let cool completely before using.

AThank you I have never tried the wet version ill try it soon I appreciate your help