1 cup sugar
6 tbsp butter
10 tbsp (150ml) heavy cream
½ tsp vanilla
1 tsp kosher salt

1. In a heavy-bottomed large pot, melt 1 cup of sugar over medium heat, stirring the sugar constantly with a wooden spoon to keep it from burning or melting unevenly. The sugar is done when it has liquefied and is a dark rich copper color. At this stage, add the butter all at once. Stir rapidly until the butter is melted, then turn off the heat. Carefully pour in the heavy cream—the mixture will foam and splatter a bit. Stir everything together until the sauce is smooth. Stir in the vanilla extract and kosher salt.

2. Store leftover sauce in the refrigerator. Bring it back to temperature by heating it briefly in the microwave.