1️⃣ Add the sugar and water to a 3-quart heavy-bottomed saucepan; stir a little so it sits in a flat, even layer. 🍳

2️⃣ Warm the pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes. 🔥

3️⃣ At this point, do not stir again – simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization. 🍯

4️⃣ The sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn. 👀

5️⃣ Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.) 🧈

6️⃣ Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated. 🥛

7️⃣ Whisk in the vanilla and salt. 🌼🧂

8️⃣ Set aside to cool in the pan for 10 minutes. 🕒

9️⃣ Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.) 🏺

Enjoy your homemade caramel sauce! 🍮