Salted Caramel Sauce

Use a large sauce pan to accomodate the bubbling that will happen while making this candy sauce.

Ingredients
1/4 cup water
1 cup sugar
2/3 cup heavy cream
3 tablespoons unsalted butter cut into tablespoon size pieces
1 teaspoon vanilla
1 teaspoon salt

1. In a large saucepan combine the water and sugar over medium heat, stirring constantly until the sugar has dissolved.
2. Once the sugar has dissolved, stop stirring, turn the heat up to high and bring to a boil. Continue boiling until the mixture turns an amber color, which should take about 4-12 minutes.
3. Remove from heat and carefully whisk in the heavy cream. Add tghe cream slowly as the misture will bubble up.
4. Stir in the butter and salt untl the butter has completely melted, then add the vanilla.
5. Pour caramel sauce into a glass dish lined with parchment paper and allow it to cool completely.
6. Store in the refrigerator for up to two weeks for a soft candy. Reheating for a drizzle or dipping sauce.