Caramel Sauce

There is nothing better then homemade caramel sauce and I love that this recipe has no corn syrup in it.  You can decrease the cream by 1/4 cup if you want a thicker sauce.  Play with it to get the consistency you like. 

Equipment:
Medium Sauce Pot
Whisk
Liquid Measuring cups
Measuring Spoons


Ingredients:
1/2 C water
1 C white sugar
1 C heavy cream
1/8 tsp salt
1/2 tsp vanilla or 1/8 tsp Rum flavoring-taste then add more if you like.

Procedure:
1.  Pour the water into the pot and then pour the sugar directly into the center.  Take care not to let any get on the sides of the pot.  Cover and bring to a boil.
2.  Once boiling, uncover and continue to boil until the syrup is amber colored about 7-8 mins.  Do not walk away from this.  You need to stand and watch it because it will burn quickly. 
3.  While you are letting the syrup cook, add the cream and the salt to a small sauce pot and heat up.  You don't want to add cold cream to the hot sugar mixture because it will turn into caramel lumps and will take longer to melt back down.
4.  Turn the heat off the caramel and pour 1/3 of the heated cream and whisk quickly to combine.  The mixture will bubble up so be careful.  Add 1/3 more and whisk and finally the remaining cream.
5.  Whisk in the vanilla and transfer to a bowl to cool.  It will thicken as it cools, be patient if you can!
Serve over ice cream or add to just about anything you desire!