Place the cream in a heatproof jug and microwave for about 20 seconds until warmed through (do not boil). Measure out the butter in a small bowl and place the sugar in a lightly coloured saucepan.

Heat the sugar over medium heat, gently pushing it around the pan with a heatproof silicone spatula to help it melt evenly. Once completely melted, continue cooking the sugar, swirling your pan every now and then, until it reaches a golden amber colour. Do not let your caramel get too dark, as this will give it a bitter flavour. Do not taste or touch the caramel at any point as it will be viciously hot!

Add the butter and whisk until fully incorporated. Then gradually pour in the warm cream (be careful as it will bubble and steam furiously), whisking constantly to form a smooth caramel. Bring the caramel to a simmer and cook for 1-2 minutes until slightly thickened and glossy. 

Remove from the heat and add the Vanilla Essence and salt. Allow to cool, then store in a glass jar in the fridge. Use while still runny for drizzling or place in the fridge to chill until thickened. You can reheat the caramel in a saucepan or the microwave.

Tips: For a slightly runnier caramel sauce, increase the cream to 3/4 cup.