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In a small pot combine cream, butter, vanilla and salt. Bring just to a boil and set aside.
Heat a heavy bottomed pot with high sides over medium high heat. Begin by sprinkling the granulated sugar over the bottom in a thin layer, when that begins to melt, sprinkle some more. Keep sprinkling until all the sugar is in the pot. As parts begin to melt, gently stir with a wooden spoon and break up any clumps that form.
Continue to stir to distribute the sugar into any hot spots and use the already melted sugar to melt the rest. Once the sugar has melted stop stirring and swirl until a dark amber color is achieved.
Remove from the heat and place on a trivet or folded towel. Slowly pour in your cream/butter mixture while constantly whisking. You don’t want to add the cream too fast or it will bubble up aggressively and could burn you. Don’t fear, just keep whisking.
Once all the liquid is incorporated, pour into a heat safe bowl (glass, ceramic, pyrex, metal are all fine). Allow to cool to room temperature then pour into the storage container of your choice.