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In a large, heavy-bottomed saucepan, heat 2 cups sugar over medium-low heat.
Stir constantly with a heatproof spatula or wooden spoon as it melts and turns amber.
Once the sugar is fully melted and amber-colored, carefully add 12 tbsp butter.
Turn the heat to low and stir until fully melted and combined.
Turn off your heat and slowly pour in 1 cup of heavy cream while stirring.
Stir until the sauce is smooth and glossy.
Stir in a pinch of salt for a salted caramel flavor.
Let it cool about 15–20 minutes before using — it should be thick but pourable.