In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump up before it melts completely. Continue to cook and stir until the sugar turns a deep amber color.

Once the sugar is melted and has reached a deep amber color, carefully add the butter pieces. The mixture will bubble up vigorously—be cautious to avoid getting burned. Stir until the butter is fully melted and incorporated.

Slowly pour in the heavy cream while continuing to stir. The mixture will bubble again—keep stirring until smooth and well combined.

Remove from heat and stir in the salt. If using vanilla extract, add it at this stage and stir well.

Let the caramel cool slightly before transferring it to a jar or container. It will thicken as it cools.”