Caramel Sauce

Directions

1. 1
   Measure and set aside: 3/4 cup heavy cream.
2. 2
   Put in a medium heavy-bottomed saucepan: 1 cup sugar.
3. 3
   Carefully pour in: 6 tablespoons water.
4. 4
   Cook over medium heat, without stirring, until the sugar starts to caramelize.
5. 5
   Swirl the pan gently if the sugar is browning unevenly.
6. 6
   When the caramel is uniformly golden brown, remove from the heat.
7. 7
   Stand back from the pan and add 1/4 cup of the measured cream.
8. 8
   Stir slowly with a wooden spoon, until combined.
9. 9
   Add the rest of the cream and: 1/2 teaspoon vanilla extract, A pinch of salt.
10. 10
    Let cool and strain if necessary.
11. 11
    Serve warm or let cool and store in the refrigerator for up to 2 weeks.
12. 12
    Reheat gently over simmering water before serving.
13. 13
    For coffee caramel sauce, with the second addition of cream stir in 3 tablespoons brewed espresso and, if you want, 1 tablespoon coffee-flavored liqueur.