1 cup granulated sugar

1/4 cup room temperature water

1 cup heavy whipping cream, heated to just below a simmer

1 tablespoon vanilla bean paste, or vanilla extract

3 tablespoons unsalted butter, cut into 1/2-inch cubes

1 teaspoon kosher salt, plus more if desired

Method:

1.   In a medium size saucepan, add sugar and water. Place over medium – low heat, and while occasionally whisking, allow sugar to dissolve until almost clear, approximately 1 – 2 minutes.  Remove the whisk and without whisking or stirring, allow mixture to boil until dark caramel in color, approximately 5 – 6 minutes. Note: Don’t walk away from the caramel as it can turn from light golden in color to burnt in just a few seconds.

2.   Remove pan from heat and carefully whisk in the warm cream, vanilla bean paste, butter and salt.  Note: Mixture will vigorously bubble when you add the cream so continue whisking as you add the cream, vanilla, butter and salt. If the caramel hardens, simple place it back over low heat until mixture softens.

3.   Adjust seasoning to taste with additional salt if desired.

4.   Best served over ice cream, brownies or even in your morning coffee! Make sure you fully cool the caramel before placing in an airtight container in the refrigerator. Caramel will keep in the refrigerator for one month, if it lasts that long!

Kitchen Note: Caramel sauce makes for a great gift or hostess present when given in a mason jar. Just make sure you write the date when it was made as well as the ingredients in case there are any allergies.