Caramel Sauce

Combine sugar, cream, and butter in a heavy-bottomed saucepan. Bring to a simmer over medium-high heat, stirring occasionally.

Allow mixture to simmer until it turns deep amber in color. Remove from heat. Add vanilla extract
and salt.

Return to heat and mix until all the ingredients are combined and mixture is smooth.

Transfer caramel sauce to a heatproof container and cook for a few minutes before serving or refrigerating. Caramel sauce can be served warm or cold and will keep in the refrigerator for up to 1 week.