You'll have a homemade, unprocessed, thick, luscious, extremely delicious, and complex salted caramel sauce that's great for recipes, topping ice cream, or simply eating with a spoon.
Gather all of the ingredients and get them measured and ready.
Using a large pot (taller is better—to reduce the risk of burning yourself. Wearing long sleeves is also recommended in case of spattering) melt the raw sugar over medium-high heat.
Whisk infrequently until the sugar begins to melt, then continually until it is completely melted and (pretty) smooth.
Whisk in the butter until it is creamy and blended.
Take the pan off the heat and carefully whisk in the cream.
Whisk in the sea salt until everything is uniformly combined and the mixture is pretty smooth. Caramel should be dark amber in hue.
Pour the caramel sauce carefully into a heatproof container (such as a glass jar) and set aside to cool completely at room temperature (the container will be hot for awhile due to the caramel sauce, so use caution).
Refrigerate (in an airtight container) for up to 2 weeks.