Caramel Sauce

Directions

1. 1
   In a small saucepan, combine the sugar, salt, and water.
2. 2
   Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
3. 3
   Remove from heat.
4. 4
   Stir in the heavy cream; add the butter, and stir until combined.
5. 5
   Let cool to room temperature; stir in the vanilla.
6. 6
   The sauce can be stored in an airtight container in the refrigerator up to 2 weeks.
7. 7
   Reheat gently; serve at room temperature.