First, warm up the cream in a heatproof jug (microwave safe) until warm to the touch, but not boiling.

Pour the granulated sugar (¾ cup / 150g) in an even layer into a 1- or 2-quart stainless steel saucepan. Place over medium-high heat.

As the sugar melts and turns golden, gently push the edges to the center with a heat-resistant spatula to help it melt evenly. Continue until all sugar liquefies into a clear amber syrup.

Once lump-free and amber-colored, remove from heat and carefully whisk in the unsalted butter (3 tbsp / 42g). The mixture will bubble vigorously.

Slowly pour in the warm cream (½ cup / 120ml), whisking until smooth. Mix in the fine salt (¼ tsp) and vanilla extract (½ tsp).

Repeat steps 2-5 with the second set of ingredients: ¼ cup (56g) unsalted butter, ½ cup (120ml) warm cream, ½ tsp fine salt, and ½ tsp vanilla extract. Combine both batches of caramel in the saucepan, return to medium heat if needed, and stir until smooth.