Salted Caramel Sauce makes a Great Dip or Topping
Heat the sugar in a sauce pan over medium heat and stir with rubber spatula until sugar is liquefied and amber in color.
Once sugar is completely melted, add butter and stir until dissolved.
Slowly add in heavy cream and heat for one minute.
Remove from heat and add vanilla and salt.
The sauce will keep for up to two weeks in the refrigerator.