Add sugar to Saucier and pour in water. Stir continuously, over medium low heat until the sugar has dissolved.

After about 5 minutes, increase heat to medium-high and cook until the mixture is turning golden, resisting the urge to stir. Cook for about 5 more minutes until the mixture has darkened to a deep amber color.

Remove from heat immediately and add in the heavy cream and butter, stirring vigorously until fully combined. Be careful, the syrup will bubble when you introduce the fat. Stir in the salt, if using.

You can use the sauce now or save for later. If saving, allow to cool completely before transferring to a mason jar. It will keep in the fridge for up to 2 months. Warm before using.

Follow along with Phoebe as she creates caramel and butterscotch sauce in this video below.