Warm your add-ins. Set the butter and cream out so they’re not cold. This helps prevent the caramel from seizing when you add them.

Melt the sugar. Add the sugar to a heavy-bottomed saucepan over medium heat. Stir with a heatproof spatula as it melts into clumps, then a syrup. Keep stirring until it’s fully liquid and a deep amber color.

Control the color. Watch closely. When the caramel turns the color of dark honey, you’re ready to move on. Don’t let it get too dark or it will taste bitter.

Add butter. Remove the pan from heat and add the butter cubes. Stir until melted and combined. If it separates, keep stirring; it will come back together.

Stir in cream. Slowly pour in the cream, stirring constantly. It will bubble up. Return the pan to low heat and cook 30–60 seconds, stirring, until smooth and slightly thickened.

Season and finish. Remove from heat. Stir in the vanilla and 1 teaspoon flaky sea salt. Taste and add the extra 1/4 teaspoon if you want a stronger salty finish.

Cool. Let the caramel cool 10–15 minutes. It will thicken as it cools. For a pourable sauce, use it warm; for a thicker swirl, let it cool longer.

Build your dessert. Try one of these quick wins: Salted Caramel Sundaes: Scoop vanilla ice cream, drizzle warm caramel, top with toasted pecans and a pinch of flaky salt.

Caramel Swirl Brownies: Dollop warm caramel over brownie batter, swirl with a knife, sprinkle a little flaky salt, and bake.

Cheesecake Drizzle: Pour cooled caramel over a chilled cheesecake and finish with a tiny pinch of sea salt.

Banoffee-Style Cups: Layer crushed shortbread, sliced bananas, caramel, and whipped cream in small glasses.