In a medium saucepan, melt granulated sugar over medium heat, stirring constantly with a wooden spoon until it becomes an amber colour.
Still over meidum heat, carefully add butter cubes. Whisk until butter has fully melted and sauce is smooth. Allow mixture to cook 1 minute.
Carefully add heavy cream (liquid may rise/bubble). Whisk until smooth.
Continue to cook over medium heat for 2 minutes, whisking constantly.
Remove from heat and stir in a pinch of salt. Transfer to glass jar and allow to cool completely before use.
In the event that the butter separates from the sugar when added, or the sugar becomes clumpy, remove saucepan from heat and whisk until well combined. Caramel will continue to thicken as it cools. Store in a sealed jar up to 1 month in refrigerator. Caramel can be reheated for desired consistency.