Heat the Agave Syrup:

In a medium saucepan over medium heat, add the agave syrup. Stir occasionally and let it simmer for about 10 minutes, until it darkens slightly and thickens.

Add Cream and Butter:

Slowly pour in the room-temperature heavy cream while stirring constantly. Be careful as the mixture may bubble. Add the butter and continue stirring until melted and smooth.

Flavor with Vanilla and Salt:

Remove the saucepan from the heat. Stir in the vanilla extract and a pinch of salt to enhance the flavors.

Cool and Store:

Let the caramel sauce cool slightly before transferring it to a jar or container. It will thicken as it cools.

Serve and Enjoy:

Drizzle over desserts like ice cream, pancakes, waffles, or churros. Store in an airtight container in the refrigerator for up to 2 weeks.