1-Melting the Sugar: Start by adding the granulated sugar to the saucepan. Cook it over medium heat, stirring constantly with a wooden spoon until it melts and turns a deep amber color, which takes about 6 minutes. Keep an eye on it to avoid burning, as constant stirring is key.

2-Once the sugar reaches that amber shade, reduce the heat to low. Add the butter pieces and stir until they melt and combine fully the mixture will bubble a lot, so be careful. If it looks like it’s separating, remove it from the heat and whisk vigorously until smooth, then put it back on.

3-Adding Cream and Finishing Touches: Slowly pour in the heavy cream while stirring constantly; the sauce will bubble and steam vigorously at this point. Once all the cream is added, stop stirring, crank the heat back to medium, and let it boil for about 1 minute. If you’re using a thermometer, aim for around 220°F (104°C).

4-Take the saucepan off the heat and stir in the salt. Let the sauce cool slightly to thicken up before using it. This yields about 1 cup (290 grams) of sauce, ready to enhance your treats. For more dessert ideas, try incorporating it into a chocolate chip cheesecake bars recipe for an extra layer of flavor.