1. Dissolving the Sugar

• In a heavy-bottomed saucepan, combine water and granulated sugar over medium heat.
• Stir continuously until the sugar dissolves completely and the mixture starts to bubble.
• Tip: Use a saucepan that’s larger than you think you’ll need, as caramel bubbles up when cream is added.

2. Caramelizing the Sugar

• Increase heat to high and bring the mixture to a boil.
• Stop stirring at this point—stirring can cause sugar to crystallize.
• Let it boil until it turns a deep amber color (this takes 4 to 12 minutes).
• Tip: If sugar crystallizes on the sides of the pan, brush the sides with a damp pastry brush to dissolve it.

3. Adding the Cream (Carefully!)

• Remove the saucepan from heat.
• Slowly whisk in room-temperature heavy cream—it will bubble up, so pour carefully.
• If the caramel clumps, return it to low heat and stir until smooth.

4. Incorporating Butter, Vanilla, and Salt

• Stir in butter one piece at a time.
• Mix in vanilla extract and salt, adjusting to taste.
• Tip: Taste before adding extra salt—flavors develop as the caramel cools.

5. Cooling and Storing

• Pour into a heatproof container and let it cool completely.
• Store in an airtight container in the fridge for up to two weeks.
• Reheating: Microwave in 10-second intervals, stirring in between, until smooth.