• Add the sugar to a wide-bottomed, light-colored pan and place on the lowest flame on the stove (do not use high flame as the sugar can easily burn). Let the sugar heat until you see that it has started to melt on the bottom. At this point, use a dry utensil to slowly stir the sugar and encourage it to melt evenly. It will look grainy and lumpy, but keep slowly stirring and allowing the sugar to heat on low flame, and eventually all the lumps and grains will melt. Once the sugar has fully melted, continue to cook until it reaches a deep golden, caramel color. This entire process can take 15+ minutes depending on your pan and stove
• Turn off the heat. Add the softened butter, and whisk it in until it has fully melted. The butter will not dissolve in the sugar and will look separated, which is totally ok
• Once the butter has fully melted, add the warm cream (make sure it is warm to touch; you can heat it in the microwave for 20-30s) and whisk it in. The cream will become very bubbly and frothy at first, but will quickly settle and create a smooth caramel sauce. If you feel that the sauce is becoming too thick or seizing up, turn the heat back on the lowest setting and gently stir until the sauce looks like the right consistency, then turn off the heat again
• Add vanilla and salt (start with 1 tsp, taste, and add more as needed) and mix in
• At this point, you should have a smooth but runny dark golden caramel sauce. Pour it into a heat-safe glass bowl or jar, and let it cool down fully at room temperature (about 1 hour)
• Once cooled down, the caramel sauce will thicken up and become very silky smooth. It is now ready to be eaten / served with dessert
• Store in an airtight container in the fridge, and re-heat in the microwave in 10-20s increments any time you want to use it 

Video Tutorial:

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