Gather all your ingredients before you start.

In a medium saucepan, heat the sugar over medium heat.

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

As soon as the sugar is melted, carefully add the butter pieces and stir until fully melted.

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

Once the cream is mixed in, stir in the vanilla extract and a pinch of salt.

Let the sauce cool in the pan for a few minutes.

Transfer the cooled sauce into a heatproof jar or container.

Store the sauce in the refrigerator for up to two weeks.