In a heavy-bottomed saucepan, add the granulated sugar over medium heat. Stir continuously with a wooden spoon or spatula until the sugar melts and begins to turn a golden amber color. This process will take about 5 to 7 minutes.

Once the sugar has melted, carefully add the butter piece by piece, stirring constantly. Be cautious as the mixture will bubble up.

After the butter has melted completely, slowly pour in the heavy cream while stirring. The mixture will bubble up again; continue to stir until combined and smooth.

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Allow the caramel sauce to cool for a few minutes in the pan before transferring it to a heat-resistant container or jar.

Let the sauce cool completely at room temperature before sealing it with a lid. Store in the refrigerator for up to two weeks.

For a richer flavor, consider adding a splash of bourbon or a pinch of sea salt at the end for salted caramel sauce.

Reheat the sauce gently in the microwave or on the stove if it thickens after refrigeration; add a splash of cream to reach desired consistency if needed.