Easy Homemade Caramel Sauce

Heat sugar and water: In a heavy-bottomed saucepan, spread sugar evenly and drizzle water over it. Let sit for 1 minute without stirring.

Dissolve and simmer: Place over medium-low heat. Let sugar dissolve fully until clear, about 5 minutes. Without stirring, bring to a simmer on medium heat, swirling occasionally. Cook until light amber, 5–8 minutes.

Incorporate butter: Reduce heat to medium-low. Whisk in half of the butter cubes, then add the rest. Continue whisking until fully combined.

Add cream: Slowly pour in warm cream while whisking constantly. Cook until smooth, then remove from heat.

Finish sauce: Stir in vanilla and salt. Taste and adjust seasoning as needed.

Cool and store: Let the sauce cool slightly—it will thicken as it cools. Store in an airtight container in the refrigerator for up to 2 weeks. Rewarm gently before serving.