1 cup heavy cream
1 3/4 c. sugar
5 Tbs. cold sweet butter, cut into pieces
1 tsp. vanilla extract
1/8 tsp. salt
- In a small saucepan, scald cream. Keep hot until needed.
- Combine sugar with 1/2 c. water in a 3 quart saucepan. Stir to moisten all of the sugar. Cover and bring to a simmer. Uncover and wash down and sugar crystals clinging to sides of pan with a pastry brush or paper towel dipped in water. Increase heat and simmer uncovered without stirring until syrup begins to color. Watch pan carefully, swirling it from time to time until syrup truns a medium amber color. (It is easiest to judge the color if you drip a few drops on a white plate.)
- The moment the caramel has reached the proper color, turn off heat and immediately add cream in a steady stream, stirring briskly with a wire whisk. Caramel and cream will bubble up and steam dramatically. Be careful, but keep stirring. Continue to whisk, reaching all over the bottom and corners of the pan, until caramel is completely dissolved and combined with cream.
- Stir in pieces of butter until melted and completely combined. Stir in vanilla and salt. Caramel sauce may be stored, covered, in the refrigerator for 3 months or more. Reheat gently to serve.