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1
Pour 6 tablespoons water into a heavy-bottomed 2-quart saucepan.
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2
Add the sugar and heat over medium-high, occasionally swirling the water gently, until the sugar melts, about 3 minutes.
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3
While the sugar is cooking, bring the cream and salt to a simmer in a separate small, covered saucepan over medium-low heat, stirring occasionally.
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4
As soon as the mixture starts to simmer, remove it from the heat.
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5
Once the sugar is completely melted, raise the heat to high and boil it for 6 to 10 minutes, or until the mixture turns the color of straw.
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6
Reduce the heat to medium and continue to cook for 2 minutes, or until the syrup is a deep amber color.
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7
(Pay close attention during these last 2 minutes of cooking so the syrup does not burn.)
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8
Remove the pan from the heat and carefully pour about one-third of the hot cream into the caramel.
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9
The mixture will bubble vigorously.
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10
Let the bubbling subside and add the remaining hot cream and the vanilla, whisking until smooth.
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11
Serve warm.
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12
The sauce will keep in an airtight container for 2 weeks in the refrigerator.
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13
Reheat gently in a small saucepan over low heat until warm and melted.
