Instructions

1. In a medium heavy-bottom stainless steel saucepan (avoid nonstick), heat the sugar over medium heat. Stir constantly until it melts and turns a smooth amber caramel, about 5–6 minutes. Watch closely to prevent burning.

2. Lower the heat and carefully add the butter. The caramel will bubble—this is normal. Stir until fully melted and smooth. If the mixture separates, remove from heat and whisk until it comes back together, then return to low heat.

3. Slowly pour in the heavy cream while stirring. The mixture will bubble and steam. Once combined, increase heat to medium and let it boil for 1 minute, until slightly thickened (about 220°F / 104°C if using a thermometer).

4. Remove from heat and stir in the salt and vanilla. Let the caramel cool slightly before using; it will thicken as it cools.

5. Store salted caramel sauce in an airtight container in the refrigerator for up to 1 month. Reheat gently on the stove or in the microwave before serving.