Add the white sugar to a heavy bottom stainless steel skillet. Melt sugar over medium heat. It will go from white, to yellow, amber then light brown and dark, like a copper penny. Once a whisp of smoke starts, turn off the heat, move off burner.
Carefully add the butter and whisk until thoroughly combined. Next add the heavy cream in batches and whisk thoroughly and vigorously. This will bubble up so be careful.
Once caramel is smooth and mix thoroughly, add the vanilla and sea salt flakes, whisking again to thoroughly mix in.
Allow caramel to cool before pouring in clean, sealed containers and storing it in the refrigerator for up to 2 weeks.
Video
Notes
Caramel Using Sweetened Condensed Milk
8 tbsp butter
1 cup brown sugar
14 oz sweetened condensed milk
1/2 cup corn syrup
1/8 tsp vanilla
1 tsp sea salt flakes
Instructions
In a heavy bottom saucepan over medium low heat melt the butter and add the brown sugar, sweetened condensed milk and corn syrup. Stir constantly for 5 minutes as sugar dissolves and sauce thickens.
Remove from the heat and add the vanilla and sea salt flakes. Stir to incorporate. Sauce thickens as it cools.