caramel sauce
Instructions:
- In a small saucepan, combine the sugar, salt, and water. Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.
- Stir in the heavy cream; add the butter, and stir until combined. Let cool to room temperature; stir in the vanilla. The sauce can be stored in an airtight container in the refrigerator up to 2 weeks. Reheat gently; serve at room temperature.