In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat, add the vanilla and whisk til combined.

In a larger pot, pour the sugar then heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.

Continue to boil the sugar until the bubbles get smaller and it becomes a rich amber color. Be careful not to over cook, check your phone or walk away. You have to watch the sugar like a damn hawk because you'll go from caramel to burnt sugar in just a matter of seconds.

Reduce the heat to low, and pour in the warm cream mixture SLOWLY! As you slowly pour the cream mixture, continue to whisk constantly to avoid lumps or crystals.

Once it has all been well incorporated, immediately transfer the hot mixture to a heat-safe vessel and cool completely. I used mason jars, but any heat safe container will do.