Pour the sugar into a large stainless steel saucepan and jiggle the pot a couple times so that the sugar is in a smooth, even layer. Set the pot to medium-high heat and allow the sugar to melt without stirring.

Once the sugar around the sides of the pan start melting and turning golden, use a wooden spoon to stir the melted sugar into the middle of the pot, allowing the unmelted sugar to heat and melt evenly with the rest. Continue stirring until all of the sugar has liquefied and is deep golden in color.

Remove the pot from the heat and add the butter, whisking to combine. The mixture will bubble up, so be careful!

Slowly add the warm cream and whisk until smooth. Then add the salt and vanilla extract and mix to combine.

Pour the caramel into a heatproof jar or bowl and cool completely before storing in the fridge.