Making Homemade Salted Caramel Sauce:

1. Pour granulated sugar into a light-colored saucepan (you want to see the color changes clearly). Cook over medium heat, stirring occasionally with a wooden spoon or heat-resistant spatula. After about 5-7 minutes, the sugar will start melting at the edges. Continue stirring gently until all the sugar is melted and turned a deep golden amber color. This should take about 10-12 minutes total. Be patient—rushing this step can result in burnt caramel.
2. Once the caramel reaches the perfect amber color, immediately remove it from heat. Carefully add the butter pieces one at a time, stirring continuously. The mixture will bubble and hiss a bit, which is completely normal. Continue stirring until all the butter is incorporated and the mixture is smooth.
3. Remove the saucepan from heat completely. Let it cool for about 1 minute, then slowly pour in the heavy cream while stirring constantly. Again, it will bubble up—this is expected. Keep stirring until everything is well combined and smooth.
4. Stir in the sea salt and vanilla extract. Taste it and adjust the salt level if desired—remember, you want a subtle salty note that enhances the sweetness, not overwhelms it. Allow the caramel to cool completely before storing.

Making Your Latte:

1. Brew 1-2 shots of espresso into a mug or latte glass. If you’re using brewed coffee instead, use ½ cup of strong coffee.
2. Pour the salted caramel sauce into the bottom of your mug (before adding milk). Add the vanilla extract if using. Stir well to combine.
3. Steam or heat your milk to about 150-155°F (65-68°C). If using a milk frother, froth the milk to create a nice microfoam layer.
4. Slowly pour the steamed milk into your mug with the espresso and caramel, holding back the microfoam with a spoon so it pours last.
5. Top with the reserved microfoam and a generous dollop of whipped cream.
6. Finish with a tiny pinch of sea salt flakes sprinkled on top for that gorgeous finishing touch.
7. Serve immediately while everything is hot and delicious.