Classic Caramel Sauce

Ingredients
2 cups sugar
1 cup heavy cream, heated to just below a simmer
Salt, a pinch
1/2 tsp pure vanilla extract
2 tbsp, cold unsalted butter

Method

1. Cook sugar and 1 cup water in a saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear.
2. Continue to cook without stirring until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. (or cover the pan for few minutes to dissolve any crystals.)
3. Cook until liquid is a medium amber colour. Remove from heat. Carefully pour in 1/2 cup cream; the mixture will sputter. When it settles down. Whisk in remaining cream. Stir in salt, vanilla and butter. Serve warm.

Makes about 2 cups.