In a light colored heavy bottomed saucepan add 1 cup sugar and ¼ cup water over medium heat. Stir lightly.

As bubbles start to form in the center, continue lightly stirring with a silicone spatula or wooden spoon. About 5-10 minutes later the mixture will start to form clumps, and will start turning a yellowish color. Continue stirring until the clumps break down (don’t worry they will!) and the mixture has turned a deep amber color.

Turn down the heat to low and add in the butter a few pieces at a time. Be careful here because the mixture will bubble up high into the pan.

Stir vigorously until you have added in all the butter and it is combined.

Next stir in the ½ cup cream, and the bourbon- careful again as it will bubble up! Continue stirring until it’s all mixed together. This is where you would add the salt if you’re using it.

Cool the caramel slightly and pour into a glass container or mason jar and store in the fridge.