Caramel Sauce

Put sugar into a heavy 2‑quart pot in a flat layer. Avoid splashing while carefully pouring water into the center of the sugar. Set the pot over medium-low heat. Without stirring, dissolve the sugar, then bring to a boil. If crystals form, wash down the sides with a pastry brush dipped in water. After 10 to 15 minutes, remove from the heat once the syrup has become a deep-golden honey color.

Whisk in the butter carefully (it will froth vigorously) until it is all incorporated. Add the cream and vanilla, and continue to whisk to a uniform consistency and color. Transfer to a 1 pint sealable container and allow to cool. Store in the refrigerator.

Great for dipping apple slices, or warm slightly to drizzle over ice cream.