Creamy Caramel Sauce

When looking for a caramel sauce I didn't need to go any further than David Lebovitz.  He is the ice cream king and I knew his sauce would taste amazing.  There are two methods to making caramel: wet and dry.  This recipe uses the dry method, which means no water is added while the sugar caramelizes.  The sugar does get incredibly hot, so make sure to be extra careful while working with it.  If you've never made caramel, you're missing out.  It's not that hard, and the results are totally worth it.  

Creamy Caramel Sauce

1 cup sugar

1 1/4 cups HEAVY cream

1/4 teaspoon coarse salt (I had sea salt, so that's what I used)

1/2 teaspoon pure vanilla extract

In a large, deep, saucepan, spread the sugar in an even layer and place over low to medium low heat.  Watch it carefully, by that I mean do nothing else but tend to this.  Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center.  Continue gently stirring until all of the sugar is melted,  but take care not to over stir.  Once the caramel reaches a deep amber color, immediately REMOVE it from the heat.  CAREFULLY whisk in half the cream, which will really bubble and steam alot.  Stir until the cream is thoroughly combined, then whisk in remaining cream.  Stir in the salt and vanilla.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.  Makes 1 1/2 cups.

Sauce can be stored in the refrigerator for up to 2 weeks.  It can be rewarmed in the microwave or in a saucepan over low heat.  You can add additional cream if sauce is too thick.

Adapted from The Perfect Scoop by David Lebovitz.