1-First Step: Preparation and Mise en Place Before you begin cooking, measure out all your ingredients and have them ready beside the stove. Caramelizing sugar happens quickly, so you won’t have time to measure once the process starts. Use a light-colored heavy-bottomed saucepan so you can clearly see the color change as the sugar browns. Have your cream slightly warmed (not boiling) and your butter cut into pieces. This preparation ensures a smooth cooking process without last-minute scrambling.

2-Second Step: Melting the Sugar Place the granulated sugar in your prepared saucepan over medium heat. Stir constantly with a heat-proof spatula or wooden spoon as the sugar begins to melt. It will clump initially before melting completely into a clear liquid. Continue stirring until all sugar has dissolved. This stage typically takes 3-5 minutes. Watch closely as the sugar begins to color. The timing will vary based on your stove, but this is when the magic of caramelization begins.

3-Third Step: Achieving the Perfect Color Once the sugar has completely melted, stop stirring. Instead, gently swirl the pan occasionally to distribute heat evenly. The sugar will gradually turn from clear to light golden, then to a rich amber color. This process usually takes another 2-4 minutes but can vary. The color development happens quickly toward the end, so stay vigilant. Remove from heat immediately when the caramel reaches a deep amber color, as it will continue cooking briefly even after removing from the heat source.

4-Fourth Step: Adding Butter and Cream Carefully add the butter to the hot caramel, stirring constantly. The mixture will bubble vigorously, so be cautious of steam. Once the butter has melted completely, slowly pour in the warm heavy cream while continuing to stir. The mixture will bubble up again this is normal. Keep stirring until everything is well combined. For a smooth texture, ensure both your butter and cream are at room temperature or slightly warm before adding them to prevent the caramel from seizing.

5-Final Step: Finishing Touches and Serving Stir in the vanilla extract and sea salt until fully incorporated. If you prefer a thicker consistency, return the caramel to low heat and simmer for 1-2 minutes, stirring constantly. For a thinner sauce ideal for drizzling, add a tablespoon of additional cream. Allow the caramel to cool in the pan for 10-15 minutes before transferring to a heat-proof container. The sauce will continue to thicken as it cools. Store in an airtight container once completely cooled.