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Combine Sugar and Water: In a heavy-bottomed, 3-quart saucepan, combine the sugar and water. Stir briefly just to create an even, flat layer.
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Dissolve the Sugar: Place the saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture becomes a clear, bubbling liquid (about 3-4 minutes).
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Cook to Amber: Once the sugar is dissolved and bubbling, stop stirring. From this point on, only swirl the pan occasionally to ensure even cooking. If you see sugar crystals forming on the sides, you can brush them down with a wet pastry brush. The mixture will bubble and may clump temporarily. Continue to cook and swirl until it turns a deep amber color, similar to honey. This should take 8-12 minutes. Watch carefully to prevent burning.
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Add the Butter: Carefully add the pieces of butter. The caramel will bubble vigorously. Whisk constantly until the butter is fully melted and incorporated.
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Add the Cream: Remove the saucepan from the heat. Slowly pour in the heavy cream while whisking continuously. The mixture will bubble up again, so be cautious. Whisk until the cream is fully blended and the sauce is smooth.
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Finish the Sauce: Whisk in the vanilla extract and a pinch of salt.
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Cool and Store: Let the caramel sauce cool in the pan for about 10 minutes before carefully transferring it to a glass jar with a lid. It will continue to thicken significantly as it cools to room temperature.
Notes
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Storage: Store cooled caramel sauce in a sealed jar in the refrigerator for up to 2 weeks.
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Reheating: Gently warm the sauce in the microwave in short bursts or in a saucepan over low heat to return it to a pourable consistency.
