Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.
Once the sugar is completely melted, immediately add the butter.
Stir the butter into the caramel until completely melted, about 2-3 minutes.
slowly, drizzle in ½ cup of heavy cream while stirring.
Allow the mixture to boil for 1 minute.
Remove from heat and stir in 1 teaspoon of salt.
Allow to cool down before using.
Cover the caramel tightly and store for up to 2 weeks in the refrigerator.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/10/05/bend-blend-no4-with-salted-caramel-rosettes/