1. In a slow cooker, combine the sugar and butter. Cover and cook on high for 1 hour, stirring once halfway through.
2. After 1 hour, add the heavy cream. Stir well to combine.
3. Cover and cook on high for another hour. Be sure to stir every 20 minutes to prevent the mixture from burning.
4. After the second hour, stir in the vanilla extract and sea salt. Make sure everything is well combined.
5. Allow the sauce to cool slightly before transferring it to a jar or airtight container.
6. Store in the refrigerator, where it will keep for up to one month. Warm it up gently before using if it thickens too much.
Variations & Tips
For a deeper flavor, you can use brown sugar instead of granulated sugar. If you have picky eaters who aren’t keen on the hint of salt, feel free to adjust the sea salt to taste or omit it altogether for a classic caramel sauce. For a dairy-free version, substitute the butter with coconut oil and the heavy cream with full-fat coconut milk—just be sure to shake the coconut milk can well before using.
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