Milk Chocolate Caramel Sauce

1. 1

   Cook sugar in a dry 1 1/2- to 2-quart heavy saucepan over moderately low heat, undisturbed, until it begins to melt, then cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling pan, until sugar is a deep golden caramel. Remove from heat and carefully pour cream down side of pan (mixture will bubble and steam vigorously). Simmer, stirring, until caramel is dissolved.

2. 2

   Add chocolate and salt and cook over low heat, whisking, until chocolate is melted and sauce is smooth. Whisk in vanilla. Cool to warm or room temperature.

* Per serving · 4 servings · Values may vary.

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