Salted Caramel Sauce

In a medium sauvepan, combine butter, sugar and cream. Whisk until melted

Bring to a boil then reduce heat to an even simmer, whisking often until thickened 5 to 7 minutes

Turn off heat and add vanilla and salt and mix well. Caramel will continue to thicken as it cools

Pour into container, serve warm or cold.

Store in the refigerator. You can adjust the thickness of this caramel by how long you simmer it. I like it pourable so usally simmer 5 minutes. If after chilling it thickens to much just add drops of cream when reheating