1. Melt sugar: In a heavy-bottomed saucepan (light-colored preferred), heat sugar over medium heat. Stir constantly with a wooden spoon or heatproof spatula as it melts.
   → It will clump, then dissolve into a deep amber liquid (~5–8 min). Do not walk away—sugar burns quickly!
2. Add butter: Once fully melted and amber-colored, immediately add butter. Whisk until melted and combined (mixture will bubble vigorously—this is normal!).
3. Add cream: Slowly pour in warm heavy cream while whisking constantly. Mixture will bubble again—keep whisking until smooth.
4. Finish: Remove from heat. Stir in vanilla and salt. Let cool slightly before using.

💡 Pro Tips:
– Use room-temp or warm cream to prevent seizing.
– Never use cold butter or cream—it can cause the caramel to harden or splatter.
– For salted caramel, add ¼–½ tsp flaky sea salt.
– Store in a glass jar in the fridge up to 2 weeks. Reheat gently in microwave or on stove with a splash of cream.

Uses & Storage

• Drizzle over: ice cream, brownies, cheesecake, apple slices
• Stir into: coffee, hot chocolate, oatmeal
• Dip for: churros, pretzels, fruit
• Makes about 1¼ cups