Caramel Sauce

Directions

1. 1
   In large heavy skillet, heat sugar over very low heat.
2. 2
   Stir constantly until melted and light golden brown.
3. 3
   Remove from heat. Gradually stir in 1 cup hot water; bring to boiling point. Reduce heat and simmer until mixture thickens slightly or reaches 228° on candy thermometer.
4. 4
   Remove from heat.
5. 5
   Add butter, salt and vanilla.
6. 6
   Let cool.
7. 7
   Serve as a dressing over dessert.