Silky Smooth Salted Caramel Sauce: My Go-To Recipe!

Instructions:

1. In the heavy-bottomed saucepan, melt the sugar over medium heat, stirring constantly with a heat resistant spatula until it melts into a deep amber colour.
2. Remove the pan from the heat and add the butter. Whisk vigorously until the butter is fully melted and incorporated.
3. Slowly pour in the heavy cream, whisking constantly. The mixture will bubble aggressively at first.
4. Return the saucepan to low heat and stir continuously until the sauce is smooth and creamy.
5. Remove from heat and stir in the salt and vanilla extract. Taste and adjust the amount of salt as needed.
6. Allow the sauce to cool slightly before transferring to an airtight container. It will thicken as it cools. Store in the refrigerator for up to 2 weeks.