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In a medium heavy-duty stainless steel saucepan, melt the butter over medium-heat on the stovetop.
Add the brown sugar and pinch of salt to the saucepan. Stir till combined.
Stir in the heavy cream to the melted sugar and increase heat to medium-high heat.
Pay close attention while you simmer the mixture, stirring often for about 5-6 minutes.
(If you use too high of heat, it will turn into toffee.)
Once the caramel sauce has thickened, remove from heat.
Add in the vanilla extract and stir it in till fully incorporated.
(It will bubble up some as the alcohol evaporates.)
Pour into a glass jar or airtight container for storage.
(A mason jar works well. See storage tips below.)
The hot caramel will be thin at first but as the caramel cools it will thicken as it comes to room temperature.