Once you make this home-made sauce, you can’t go back to the store bought variety.
Heat a case iron or copper skillet until quite hot and sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber colour and keep the heat low to prevent caramel from acquiring a scorched taste.
Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and the sauce is of a smooth, thick consistency (from 8 to 10 minutes).
Add salt and vanilla and blend well.
Cool and store.
If too thick, thin with cream to desired consistency.
It works best if you have a cast iron or copper skillet.
It will keep in the refrigerator for 5 days and freezes well for 2 months (if you don’t eat it a tablespoon at a time…)
Serving Suggestions: Serve over vanilla ice cream.
