Add the sugar to a heavy saucepan over low heat without stirring. All the sugar crystals should dissolve and the mixture should be amber in color.

Gradually add the cubes of softened butter, mixing briskly between each addition to prevent the mixture from seizing. The butter will bubble and sputter but keep whisking until it is incorporated. Then, slowly pour the warm heavy cream into the pot while whisking constantly to prevent seizing. Boil for 30 seconds while whisking briskly.

Remove from the heat and whisk in the salt and vanilla until incorporated. Immediately pour the caramel sauce into a heat-safe container to stop the cooking process. Use in recipes that call for caramel sauce or to top ice cream or lattes. Enjoy!