Have all ingredients measured and ready to go before you start melting the sugar.

Add sugar to a heavy duty saucepan. Try not to use a non-stick pan.

Heat sugar over medium heat, stirring occasionally until sugar starts to melt.

As sugar starts to form small chunks, stir frequently until chunks are melted. See video for a better idea of what this looks like.

Be careful not to burn the sugar. Once the sugar reaches a dark amber color turn off the heat and take the pan off of the burner.

Next add all of the butter you have ready to go to the melted sugar. Stir the butter and melted sugar until combined.

When butter is combined add the cream and stir until combined. The cream may bubble up a bit but keep stirring.

As the caramel starts to cool it is time to add the salt if you want salted caramel. While stirring, add the salt and keep stirring until dissolved and combined. You do not need to add the salt if you would like to make a regular caramel sauce.