Prep your tools: Use a heavy-bottomed saucepan, a heatproof spatula, and a whisk. Have cream warmed, butter cubed, and white chocolate in a heatproof bowl. Keep a little extra cream nearby to adjust consistency if needed.

Start the caramel: In the saucepan, combine sugar and water. Stir just to moisten, then stop stirring. Cook over medium heat until the syrup turns a deep amber, about 6–9 minutes. Swirl the pan gently if needed, but avoid stirring.

Add butter carefully: Remove from heat and add the butter cubes. It will bubble up. Whisk until fully melted and smooth.

Stream in the cream: Slowly pour in the warm cream while whisking constantly. Return to low heat for 30–60 seconds to smooth out any lumps. The mixture should be glossy and fluid.

Flavor the caramel: Take off heat. Stir in vanilla and 1/2 teaspoon flaky sea salt. Taste and add more salt if you like a bolder finish.

Melt with white chocolate: Pour the hot caramel over the chopped white chocolate. Let sit 1 minute, then whisk until fully melted and silky. If bits remain, set the bowl over a pot of barely simmering water and whisk gently.

Decide your use: For sauce or drink base: If it’s too thick, whisk in 1–3 tablespoons warm cream. Use warm over ice cream, cakes, or stir 2–3 tablespoons into hot milk for a salted caramel white hot chocolate.

For bars or bites: Line a small loaf pan with parchment. Stir in crushed biscuits, spread, and chill 2–3 hours. Cut into squares and finish with a pinch of sea salt.

Finish and serve: Use warm for pouring, or chill if you want it spreadable or sliceable. Add a final sprinkle of flaky salt before serving for extra crunch and contrast.