Homemade Caramel Sauce

Add the sugar to the bottom of a heavy-bottomed saucepan and shake the pan to distribute it evenly. Drizzle the water over the sugar and let it sit for a minute to fully moisten the sugar. DO NOT STIR – you don't want sugar to get splashed on the sides of the pan. Set over medium-low heat and, without stirring, let the sugar dissolve completely until clear, about 5 minutes. The mixture should be clear, and the sugar fully dissolved before it simmers.

Without stirring, bring to a simmer and increase to medium heat. If you see crystals on the sides of the pan, cover with lid for 30-60 seconds. When the caramel starts to take on a little color, swirl the pan occasionally until it's light amber or honey-colored (about 5-8 minutes). Don't let it brown too much, or it will taste bitter. As you swirl towards the end, any stray sugar crystals should dissolve.

Reduce the heat to medium-low and carefully whisk in half of the softened butter cubes, then stir in the rest. The mixture will bubble vigorously — that's normal. Keep whisking until the butter is fully incorporated. If it separates, remove from the heat and whisk until it comes together.

Slowly stream in the warm cream while whisking constantly. It will bubble up and steam. Keep whisking until smooth, then remove from heat.

Turn off the heat and whisk in vanilla and salt. Taste and adjust salt as needed.

Let cool slightly before using. It will thicken up quite a bit as it cools. Store in an airtight container in the fridge for up to 2 weeks. It firms up when refrigerated. Re‑warm gently to drizzle.