Add your sucanat (or organic sugar) and butter to a medium saucepan.

Turn to medium heat, cook, and stir until the sucanat melts completely and turns into a thick liquid.

Cook without stirring for 5 - 10 minutes over medium heat (it should be bubbling) until the mixture reaches the softball stage.

You'll notice that the edges that are bubbling up are slightly browned -- the sugar is caramelizing a bit.  That's okay.  Make sure the heat isn't too high, or it will burn quickly.

Test the mixture in a small bowl of cold water to see if it holds together loosely.  This is how you know it is at the softball stage.  You can also use a candy thermometer to see if it reaches about 235ºF.

Remove from the heat briefly and stir in the cream immediately.  This will be weird...because the cold cream will make the sugar seize up for a bit.  Keep stirring...as the cream warms up, it will come together.

Now, when it's basically a liquid, return it to the heat and allow it to come to a boil.  It won't curdle because of the high sugar content,

Boil for 10 minutes without stirring.  It will be thickening now into an actual "sauce."

Remove from the heat and allow to cool slightly.  Add the vanilla and the sea salt, a little at a time, tasting until it's how you want.