1 cup sugar
1 1/4 cups heavy cream
1/4 teaspoon coarse salt
1/2 teaspoon vanilla extract
In a large, deep, heavy-duty saucepan or Dutch oven, spread the sugar in an even layer. Cook the sugar over low to medium heat, watching it carefully. When it begins to liquefy and darken at the edges, use a heatproof spatula to very gently stir it to encourage even cooking.
Tilt the pan and stir gently until all of the sugar is melted and the caramel begins to smoke and turns a deep amber color. Immediately remove from the heat and whisk in half of the cream, which will steam and bubble up furiously. Carefully stir until the sugar is dissolved, then gradually whisk in the remaining cream and the salt and vanilla. If there are any bits of hardened sugar, whisk the sauce over low heat until smooth. Serve warm. Sauce can be stored in the refrigerator for up to 2 weeks.
Makes 1 1/2 cups.
From The Perfect Scoop by David Lebovitz
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