Add sugar and water to a heavy saucepan. Cook over medium heat without stirring until the color turns deep amber. Stir gently if needed.

Keep your eyes on the pan as sugar cooks. It can burn fast near the end, so stay patient and calm here always.

When the caramel turns amber, remove from heat. Be careful because the liquid is very hot and can bubble strongly.

Pour in heavy cream very slowly while whisking. The mixture will bubble and steam, so keep your hands safely back.

Add butter pieces and whisk until smooth and glossy. The sauce will thicken slightly as the butter melts gently.

Pour in vanilla extract and whisk again. The smell becomes warm and sweet, filling your kitchen with cozy joy.

Add fleur de sel and stir gently to mix. Taste a tiny drop after cooling slightly to check the salt balance.

Allow caramel to cool in the pan. It thickens more as it rests, forming a silky texture perfect for drizzling desserts.

Pour cooled caramel into a clean glass jar. Seal with a lid and keep the jar ready for serving anytime desserts.

If caramel becomes thick in the jar, warm gently. Place the jar in warm water or microwave briefly until pourable again.