In a medium-sized saucepan, heat the granulated sugar over medium heat. Stir continuously with a wooden spoon until the sugar melts and turns into a golden brown liquid.
1 Cup Granulated sugar
Once the sugar has completely melted and turned into caramel, reduce the heat to low.
Slowly pour in the heavy cream while whisking constantly. Be cautious as the mixture may bubble up.
1 Cup Heavy cream
Stir in the unsalted butter until it melts and combines with the caramel.
1/4 Cup Unsalted butter
Remove the saucepan from heat and stir in the vanilla extract and salt (if using). Mix until well incorporated.
1 teaspoon Vanilla Extract, Salt
Allow the caramel sauce to cool for a few minutes before transferring it to a jar or container.
The caramel sauce will thicken as it cools. Once it has reached your desired consistency, it is ready to be used.
You can store the caramel sauce in the refrigerator for up to two weeks.