Melt the Sugar:

• Add sugar to a wide-bottomed, light-colored pan over low heat.
• Allow sugar to start melting, then stir slowly to encourage even melting.
• Sugar will look grainy and lumpy at first—keep stirring gently.
• Once fully melted, continue to cook until it turns a deep golden caramel color (this can take 15+ minutes).

Incorporate the Butter:

• Turn off the heat and add softened butter.
• Whisk until fully melted—it may look separated, which is normal.

Add the Cream:

• Slowly pour in the warmed heavy cream (heat in microwave for 20-30 seconds beforehand).
• Whisk gently—the mixture will bubble and froth but will soon settle into a smooth sauce.
• If it thickens too much or seizes up, turn the heat to low and stir until it reaches the desired consistency.

Finish the Caramel:

• Stir in vanilla and salt (start with 1 tsp, taste, and adjust).

Cool & Store:

• Pour into a heat-safe glass bowl or jar and let cool at room temperature for about 1 hour.
• As it cools, it will thicken into a smooth, silky caramel sauce.

Serving & Storage:

• Store in an airtight container in the fridge.
• Reheat in the microwave in 10-20 second increments before using.