Caramel Sauce

• ½ cup butter (1 stick, 113 g)

• 1 cup light brown sugar (237 ml, 160 g)

• ⅔ cup heavy cream (158 ml, 150g)

• 1 tsp vanilla extract (5 ml)

• ⅛ tsp salt (⅝ ml)

1: Melt the butter over medium heat in a medium saucepan.
2: Mix in the brown sugar, stirring constantly for two minutes.
3: Add the cream. Raise the heat to medium high, and stir until the sauce is gently bubbling. Continue stirring for 2 minutes.
4: Remove from heat and stir in vanilla and salt.
5: Let cool, or you will burn your silly tongue.

You can use dark brown sugar, too. But even with light, the caramel is pretty dark.

The sauce starts thin, but thickens nicely as it cools.

There will be some bubbling. The original recipe page says you need a fairly large saucepan, but medium (2 quart) seems to be enough.