INGREDIENTS:
(makes 1 cup)

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream, warmed
• 4 tbsp unsalted butter, cubed
• 1 tsp vanilla extract
• ½ tsp salt

INSTRUCTIONS:

1. Add sugar and water to a saucepan and cook over medium heat, stirring occasionally, until the sugar dissolves and turns a deep amber color.
2. Remove from heat and carefully whisk in the warm heavy cream. The mixture will bubble vigorously.
3. Whisk in butter until melted and smooth.
4. Stir in vanilla and salt.
5. Let cool slightly before serving. The caramel will thicken as it cools.

Refrigerate in an airtight container for up to 2 weeks. Reheat gently before serving.