In a stainless steel saucepan, combine the granulated sugar and place it over medium heat. Stir continuously with a heat-resistant spatula for about 5-7 minutes until the sugar melts into a smooth, amber-colored liquid.

Once the sugar has melted to a rich amber hue, carefully add the chunks of salted butter. Whisk vigorously for about 3-4 minutes until the butter fully integrates into the caramel sauce, creating a creamy texture.

Gradually pour in the heavy whipping cream while whisking continuously. Allow the mixture to bubble and boil gently for about 1 minute.

Once the caramel sauce reaches the desired temperature, remove from heat. Let it cool slightly before transferring into an airtight glass jar.