Rich Caramel Sauce

1. 1

   In a large heavy-bottomed saucepan or a Dutch oven, melt the butter over medium heat.

2. 2

   Add the sugar and cook, stirring occasionally, until the sugar begins to caramelize, then turns dark amber in color and begins to foam a bit (it should smell and look like its just on the verge of burning).

3. 3

   Remove from the heat and immediately add the heavy cream.

4. 4

   Stir until the sauce is smooth, then stir in the vanilla and salt.

5. 5

   Let cool, then taste, and add more salt, if desired.

6. 6

   Serve the sauce warm.

7. 7

   This sauce can be stored in the refrigerator for up to 2 weeks.

8. 8

   Rewarm before serving.

9. 9

   The caramel will bubble up extra vigorously when the heavy cream is added, so it is important that you use a large saucepan or a Dutch oven for this recipe.

* Per serving · 4 servings · Values may vary.