Before you start: Caramel moves fast, so have every ingredient measured, at room temperature, and within arm’s reach of the stove before turning on the heat. Slice the butter into pieces, pour the cream into a measuring cup, and set the salt nearby. Once the sugar melts, you won’t have time to scramble for ingredients, being ready means you can work quickly and avoid burning or seizing.

Melt the sugar: Place the granulated sugar in a stainless steel heavy-bottomed saucepan (must be stainless steel, no non-stick pans). Heat over medium, stirring constantly with a heatproof spatula or wooden spoon. The sugar will look like it’s doing nothing for the first 3 minutes, keep stirring. The sugar will first clump and melt at the edges of the pan, then it will clump everywhere. From the time you put the sugar into the pan until it just begins to turn amber, will be about 5-7 minutes. Patience. Don’t crank the heat. Keep stirring until all of the sugar is melted and it’s completely amber, this can take an additional 3-5 minutes.

Add the butter: Once the sugar is fully melted and a medium amber color, carefully add the sliced butter. I added my butter into the pot via a spoon. The caramel will bubble up and hiss, this is normal. Stir until the butter is completely melted and incorporated, 1–2 minutes. It will be frothy this whole time. Tip: If the caramel becomes clumpy after adding the butter, just keep stirring it gently over the heat until it melts back into a smooth mixture before pouring in the cream.

Add the cream: Very slowly pour in the heavy cream while stirring. The mixture will foam and bubble rapidly, then settle. Continue stirring until smooth, about 1 minute.

Remove from heat and stir in the salt. Let the caramel cool in the pan for 10–15 minutes before transferring to a heatproof jar or container. Tip: The sauce will thicken as it cools. If it’s too thick after chilling, gently reheat and whisk in 1–2 tablespoons of warm cream to loosen it.

Storage: Once fully cooled, cover and refrigerate for up to 1 month. Warm gently before serving.