Caramel Sauce

Directions

1. 1
   Combine the heavy cream, corn syrup, butter and salt in a saucepan.
2. 2
   Bring to a simmer over medium heat, whisking; remove from the heat.
3. 3
   Sprinkle the sugar evenly in a large skillet.
4. 4
   Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes.
5. 5
   Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes.
6. 6
   Remove from the heat and add the warm cream mixture.
7. 7
   Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes.
8. 8
   Stir in the vanilla.
9. 9
   Let cool slightly before serving.
10. 10
    To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving.
11. 11
    Photograph by Levi Brown