Measure all ingredients before you begin and have them ready near the stove, as the process moves quickly once the sugar starts caramelizing.

Heat the granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula to prevent burning.

Continue stirring as the sugar begins to clump together and form chunks, then gradually melts into a thick amber-colored liquid. This process takes about 5-7 minutes.

Once all the sugar has melted and reached a deep golden amber color, immediately add the butter pieces all at once, stirring vigorously to incorporate.

The mixture will bubble up dramatically, so be careful and keep stirring until the butter is completely melted and combined with the caramelized sugar.

Remove the pan from heat and slowly pour in the heavy cream while continuing to stir constantly. The mixture will bubble violently again, so pour carefully and steadily.

Stir until all the cream is incorporated and the bubbling subsides, creating a smooth, glossy sauce without any lumps or separation.

Add the vanilla extract and stir to combine, then sprinkle in the sea salt according to your taste preference, starting with half a teaspoon and adding more if desired.

Allow the salted caramel sauce to cool in the pan for about 10 minutes, during which time it will thicken slightly to the perfect consistency.

Transfer the finished sauce to a clean glass jar or heat-safe container and let it cool to room temperature before covering and refrigerating.