In a medium saucepan, pour in the granulated sugar. Place the saucepan over medium heat. Allow the sugar to melt without stirring at first.
After a couple of minutes, gently stir the sugar with a wooden spoon or spatula until it has melted completely and turned an amber color (about 5 to 7 minutes).
Once the sugar is fully melted, carefully add the room-temperature butter pieces and stir until fully incorporated.
Slowly pour in the heavy whipping cream while stirring continuously until the sauce is smooth and uniform.
Remove the saucepan from heat and stir in the salt to enhance the flavor.
Let the caramel sauce cool slightly before using. It will thicken as it cools.
