1-Combine 1 cup granulated sugar and 1/4 cup water in a 3-quart heavy-bottomed pot. Stir slightly to mix evenly, but keep it off the pot edges to avoid issues.

2-Heat over medium until the sugar dissolves and starts to bubble, but don’t stir from this point on to keep it smooth.

3-Brush down any sugar clumps on the pot’s edges and cook without stirring until it turns a deep golden color, which takes about 8 to 15 minutes. Keep a close eye to stop it from burning.

4-Add 6 tablespoons unsalted butter and whisk until it melts; it will bubble a lot, so stay careful.

5-Take the pot off the heat and slowly add 1/2 cup heavy cream while whisking to blend it in smoothly.

6-Mix in 1 teaspoon vanilla extract and a pinch of salt for extra flavor.

7-Let it cool in the pot for 10 minutes, then move it to a lidded glass jar and cool fully. Pop it in the fridge because of the dairy, and warm it up briefly if you need it later.