Gather all your ingredients and measure them out.

In a heavy-bottomed saucepan, heat the granulated sugar over medium heat.

Stir constantly with a wooden spoon until the sugar melts into a golden liquid.

Keep an eye on the sugar as it melts; it will go from clear to a light amber color.

Once the sugar is melted and golden, carefully add the butter.

Stir the butter into the caramel until completely melted.

Remove the saucepan from heat and slowly pour in the heavy cream.

Stir in the vanilla extract and a pinch of salt.

Let the caramel sauce cool before transferring it to a heat-resistant container.