Step 1: Melt the Sugar

In a medium-sized saucepan, add the 1 cup of granulated sugar and place it over medium heat. Continuously stir the sugar with a wooden spoon or heat-resistant spatula. The sugar will begin to clump and melt into a thick, amber liquid. Be patient, as this process can take 5 to 8 minutes.

Note: Be sure to stir frequently to avoid burning the sugar, and keep a close eye on the color. The caramel should turn a deep amber color, but not too dark as this could cause a bitter taste.

Step 2: Add Butter

Once the sugar has fully melted and reached the desired caramel color, immediately add the 1/4 cup unsalted butter (cut into small pieces). Be careful at this stage as the caramel will bubble up vigorously. Stir the butter continuously until it has fully melted and combined with the sugar.

Step 3: Stir in Heavy Cream

Next, slowly pour in the 1/2 cup of heavy cream while continuing to stir. Again, the mixture will bubble rapidly, but keep stirring to help everything blend together smoothly. This step will take about 1 to 2 minutes.

Step 4: Add Salt for Balance

Once the cream has been fully incorporated, add 1/4 teaspoon salt to enhance the flavor of the caramel. Stir until the salt is dissolved and the caramel is smooth and creamy.

Step 5: Cool the Sauce

Remove the saucepan from the heat and let the caramel cool slightly in the pan for about 5 minutes. The sauce will thicken as it cools. Afterward, you can transfer it to a glass jar or container.