- ½ c (1 stick) salted butter
- 1½ c brown sugar (dark, light, or mixed)
- 1½ c heavy whipping cream
- 3 t. vanilla extract, dark
- 1 t. salt
- Over medium heat, melt butter and whisk in brown sugar.
- Slowly incorporate heavy cream
- Allow the sauce to bubble for 5 minutes (set timer)
- Remove from heat; immediately stir in vanilla and salt
- Cool to room temperature.
- Store in glass jar with lid; keep in refrigerator for up to two weeks.