Caramel Sauce

Directions

1. 1
   1. In large, heavy skillet, heat sugar over very low heat stirring, until melted and light golden- brown
2. 2
   2. Remove fromheat. Very gradually stir in 1 cup hot water; bring to boiling point. Reduce heat, and simmer until it thicken slightly or reaches 228F on candy thermometer.
3. 3
   3. Remove from heat. Add buter, salt, and vanilla. Let cool. Reheat to serve