In a heavy bottomed sauce pan, heat sugar on medium low heat. Stir until completely melted, swirling the pan. The sugar will start to form clumps before melting slowly. Keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately. Stir in butter. The mixture will bubble.

Pour in the heavy cream and sea salt. Stir until combined. Taste a spoonful of cooled caramel.

Pour into a jar or heat-safe bowl, and allow to cool completely before using.

Enjoy!