Heat the sugar: In a medium heavy-bottomed saucepan, heat the sugar over medium heat. Stir constantly with a heatproof spatula or wooden spoon as it melts and begins to turn golden.

Watch closely: The sugar will clump before melting—keep stirring. Once fully melted, stop stirring and let it turn a deep amber color.

Add the butter carefully: Once the sugar reaches a deep golden color, carefully add the butter. It will bubble rapidly—stir gently until melted and fully combined.

Pour in the cream: Slowly add the heavy cream while stirring. The mixture will bubble vigorously. Stir continuously until smooth.

Add salt and vanilla (optional): Stir in a pinch of sea salt and vanilla extract if using. Mix until fully incorporated.

Cool before using: Remove from heat and let the caramel cool slightly before using or transferring to a jar.