Step 1: Dissolve the Sugar
Add the cane sugar and water to a heavy-bottomed saucepan. Cook over medium heat for about 5 minutes, until the sugar has completely dissolved. Do not stir. Instead, gently swirl the pan occasionally.

Step 2: Caramelize the Sugar
Increase the heat to medium-high. Continue cooking without stirring, gently swirling the pan occasionally, until the sugar turns an amber color. This will take roughly 8 minutes.

Step 3: Leave the Sides Alone
As the sugar cooks, do not scrape the sides of the pan. Leave any sugar crystals that form around the edges alone. Scraping them back into the caramel can cause the sauce to crystallize.

Step 4: Add the Butter
Once the caramel has reached a deep amber color, add the salted butter. Gently swirl the pan until the butter has completely melted. The mixture may look like it isn’t fully coming together at first, but keep going. It will come together as the butter melts. Be careful, as the caramel may bubble up.

Step 5: Add the Cream and Flavorings
Once the butter has fully melted, remove the saucepan from the heat. Carefully add the heavy cream, vanilla, and pinch of salt. Stir gently until everything is combined.

Step 6: Cool the Caramel
Allow the caramel sauce to cool before transferring it to a jar or storage container. It will continue to thicken as it cools.

Step 7: Store and Serve
Store the caramel in the refrigerator. Serve it cold, at room temperature, or gently warmed depending on how you’re using it.