1-First Step: Mise en Place Measure all ingredients ahead. Cube the butter and warm the cream slightly. Dry method skips water for speed; wet adds it for beginners. Choose based on your setup. Have a whisk ready.

2-Second Step: Melt the Sugar For dry method: Add 1 cup granulated sugar to saucepan over medium heat. Let it melt without stirring much, about 5-7 minutes until amber. Swirl occasionally. Wet method: Mix 1 cup white sugar with 1/4 cup water, heat to bubbling, then 350°F or amber color, 8-10 minutes. Watch closely to avoid burning.

3-Third Step: Add Butter Remove pan from heat. Whisk in 6 tbsp (dry) or 4 tbsp (wet) butter vigorously until smooth, 1-2 minutes. It bubbles; stand back. This emulsifies for glossy texture.

4-Fourth Step: Incorporate Cream Slowly pour in 1/2 cup heavy cream while whisking fast to prevent lumps. Return to low heat if needed, stir 1 minute until thick. Add 1 tsp sea salt or pinch. Off heat cools it in 15 minutes.

5-Fifth Step: Test and Adjust Drop a bit in cold water; it should form a soft ball. Taste for salt. If too thick, add 1 tsp cream. Strain if bits appear.

6-Final Step: Cool and Use Pour into jar. Cool fully. Drizzle on desserts. Pro tip: No thermometer? Rely on color: pale yellow to amber in 5-8 minutes. For easy caramel sauce recipe no thermometer, practice once.