- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color, about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla. Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.
SourceMartha Stewart Weddings, July 2002