Place granulated sugar in a large saucepan and heat over medium heat while stirring with a wooden spoon until completely melted and amber in color.
Still on the heat, add the butter pieces and mix vigorously to incorporate it.
Add the cream in 2-3 additions while stirring quickly to incorporate it and until it is smooth. Then continue cooking for another 3-4 minutes to thicken the caramel.
Pour the salted caramel into a glass jar with a lid and store in the refrigerator.
Use your salted caramel sauce to spread on your crepes, pancakes, waffles or as a filling and topping for your cakes.