In a heavy-bottomed saucepan, heat the sugar over medium heat. Stir constantly using a heat-resistant whisk or wooden spoon. The sugar will start to clump and then gradually melt into a thick liquid.

Keep stirring as it turns into a deep amber color. Be careful not to let it burn. The moment it reaches that medium amber stage, add the butter all at once.

Stir the butter into the melted sugar until fully combined. The mixture will bubble rapidly, so be cautious.

Slowly pour in the heavy cream while whisking. The caramel will bubble again but will smooth out quickly. Keep stirring until the sauce is fully blended.

Remove the saucepan from heat. Stir in the Himalayan Pink Salt and vanilla extract if using. Mix until smooth.

Let the caramel cool for about 10 to 15 minutes before using. It will thicken as it cools.

Now you're ready to enjoy a rich and perfectly salted caramel made with pink salt that adds both flavor and texture.