In a small saucepan, gently warm the cream, vanilla bean paste, and sea salt. Do not boil.

Meanwhile, stir together granulated sugar and water in a medium saucepan.

Cook over medium -high heat, stirring until the sugar dissolves, then stop stirring.

Brush down the sides of the pan with water.

Bring to a boil. Allow caramel to cook, without stirring,*until it is golden brown and resembles honey, about 6 minutes.

Whisk the butter and allow it to melt.

Remove from heat and whisk in the cream. (Be careful—it will bubble and splatter!)

Transfer caramel sauce to a bowl. Allow to sit at room temperature for 15-30 minutes. Use warm.

Allow remaining sauce to cool completely. Store in an airtight container in the refrigerator for up to two weeks.

Gently rewarm leftover homemade caramel sauce in the microwave on medium powder, stirring every 15-20 seconds, until you reach the desired consistency and temperature. Drizzle over ice cream, pie, or other desserts.