Melt the sugar: In a medium saucepan, heat sugar over medium heat. Stir constantly until it melts into a smooth amber liquid. Don’t walk away—this moves fast!

Add butter: Carefully add the butter cubes. The mixture will bubble aggressively—science, not danger. Stir until fully melted and combined.

Add cream: Slowly pour in the heavy cream while stirring. The mixture will bubble and steam—still normal. Keep stirring until smooth.

Finish with vanilla and salt: Remove from heat and stir in vanilla extract and a pinch of salt. Taste—adjust salt if you like it more intense.

Cool slightly: Let the caramel rest for a few minutes to thicken, but don’t wait too long—it’s happiest when slightly warm over ice cream.