In a medium-sized stainless steel saucepan, add granulated sugar over medium heat. Stir continuously with a silicone spatula, keeping a close eye as it clumps together and begins to melt. After about 8-10 minutes, the sugar will transform into a smooth, amber liquid. Make sure to scrape the bottom to prevent burning.

Once the sugar is fully melted and has a rich golden color, reduce the heat slightly and add in the room temperature salted butter cut into chunks. Whisk vigorously for about 3-4 minutes until the butter is fully incorporated and the mixture is smooth.

Now, slowly pour in the heavy whipping cream while whisking continuously. It's crucial to do this carefully to avoid splattering, as the mixture will bubble vigorously. Let the caramel sauce boil for about 1 minute, reaching 220°F, while whisking.

After boiling, remove the saucepan from heat and allow the caramel to cool slightly. Transfer the warm caramel sauce into an airtight glass jar or container. Once completely cooled, store it in the refrigerator.