In a heavy-bottomed saucepan, combine the cane sugar and cold water. Stir gently just until the sugar is dissolved.
Place the saucepan over medium heat. Allow the mixture to come to a boil without stirring. You can gently swirl the pan if needed to ensure even cooking.
Keep a close eye on the sugar as it cooks. It will first bubble and then start to change color. Once it reaches a deep amber hue, you are ready for the next step. This process typically takes about 10-15 minutes.
Once the sugar has reached the desired color, remove the saucepan from the heat. Carefully pour in the warmed heavy cream. Be cautious as the mixture will bubble vigorously.
Once the bubbling subsides, add the unsalted butter and pure vanilla extract. Stir until the butter is fully melted and combined.
Finally, add a small pinch of salt to your Classic Caramel Sauce to enhance the flavors. Stir well.
Allow the caramel sauce to cool slightly before transferring it to a heatproof container. It will thicken as it cools.
