Heat the cream in the microwave or on the stove top until warm but not boiling. Set aside.

In a pot or saute pan with a large surface area, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to liquefy. This part feels like it takes awhile, but once it starts to melt it will go fast.

Gently stir, making sure unmelted sugar comes in contact with the greatest heat source. Continue, stirring often, until all the sugar is melted.

When the sugar is completely melted, continue cooking until it turns a deep amber color, only a few more minutes. Alternatively, use a candy thermometer to temp it. When it reaches 350 degrees, remove from heat.

Dribble a small stream of the cream into the caramel whisking constantly. It will bubble a lot and be slightly terrifying. Continue to add the cream, a little at a time, whisking. Once about half the cream is incorporated, you can add the rest in a steady stream, continuing to whisk until smooth.

Stir in vanilla and salt, to taste. Serve warm or pour into an airtight container and refrigerate until ready to serve. The caramel will harden when cold. Simply rewarm in the microwave when ready to use.