RECIPE PREP: Pre-measure ingredients. Place them next to the stove with a whisk, pastry brush, and a ramekin of water for the pastry brush. Review all recipe steps and notes before starting.

1. Add sugar and water to a medium saucepan. Don’t stir or whisk ingredients. Instead, use a few gentle strokes or taps to assist the water with (mostly) soaking in. Place pot over medium heat.
2. Brush interior of pot with a damp pastry brush. The water droplets from the brush will keep the sides clean to prevent hard bits from forming. As the sugar melts, large transparent bubbles will form. Do not stir. Gently swirl the pan.
3. Like a hawk, focus intently on the pot. The sugar will bubble vigorously. Patiently watch for the color to change, from transparent to a light-golden blonde. The color will continue to deepen super fast. Don’t allow mixture get any darker than a deep-golden brown or it will scorch. Remove pan from heat.
4. Immediately, start slowly drizzling room-temperature cream into the pot while whisking vigorously. Use caution: The mixture will bubble and sputter like crazy. Giant billows of steam will rise from the pot. While still whisking, blow air (like blowing out candles) to disburse the steam away from you and the pot.
5. Add room-temperature butter to the pot. Whisk as it melts. Turn heat to medium-low. While whisking, cook about 2 to 3 minutes – just until caramel sauce bubbles vigorously. Remove pan from heat. Add vanilla and salt. Stir briefly, or swirl the pan to combine.

6. Carefully pour salted caramel sauce into a heat-safe jar. Let it cool completely. Attach lid and refrigerate up to 2 weeks.