1-First Step: Measure 1 cup granulated sugar into a heavy-bottomed saucepan. Choose a light-colored pan to track the color change easily. Place over medium heat.

2-Second Step: Stir constantly with a wooden spoon or heatproof spatula as the sugar melts. It starts clumping, then turns liquid gold, about 5-7 minutes. Keep the heat medium to avoid burning, which gives a bitter taste.

3-Third Step: Once amber-colored, remove from heat immediately. Slowly pour in ¾ cup heavy cream while whisking vigorously. The mixture bubbles up, so stand back. This step creates the emulsion for smoothness.

4-Fourth Step: Stir in 3 tablespoons unsalted butter and 1 teaspoon sea salt. The butter melts in, adding shine. Return to low heat for 1-2 minutes, stirring until fully combined and velvety.

5-Fifth Step: Take off heat and let cool completely, about 30 minutes. It thickens as it sits. Pour into a glass jar. For vegan adaptation, use coconut cream here.

6-First Step: Combine 1 cup sugar and ¼ cup water in the saucepan over medium-high heat. Swirl gently to dissolve sugar crystals.

7-Second Step: Let boil undisturbed until deep amber, 8-10 minutes. Test by dropping a teaspoon into cold water; it forms a soft ball.

8-Third Step: Off heat, whisk in 1 cup heavy cream gradually, then 2 tablespoons butter and a pinch of salt. Simmer 2 minutes to thicken.

9-Fourth Step: Cool and store. This method suits low-calorie needs with milk instead of cream.