Salted Butter Caramel Sauce

Let's send 2013 off in a good way, with some delicious salted caramel.  :)  There's an ice-cream place here that I love mostly for their salty-sweet homemade caramel sauce.  I wish it was PC to ask for a cupful of that with a spoon, and to skip the ice cream altogether. Because I totally want to.  But now, I don't have to, because I can make it myself at home, and it's even better!!  I loooove this stuff. Thanks, David Lebovitz.  

Salted Butter Caramel Sauce

adapted from David Lebovitz

6 tablespoons (85g) butter, salted or unsalted*

1/4 cup (150g) sugar

1 cup (250ml) heavy cream

1/2 teaspoon pure vanilla extract

3/4 to 1 teaspoon coarse salt* (good-quality sea salt or kosher salt)

1.  Melt the butter in a large, deep heavy-duty saucepan or oven.  Stir in the sugar and cook, stirring frequently, until the sugar is a deep golden brown (do not let it get too brown or caramel will taste burnt.)

2.  Remove from the heat, and immediately whisk in half of the cream until smooth.  (Wear an oven mitt, since the mixture will steam and may splatter and bubble up.)  Stir in the rest of the cream, then the vanilla, and salt.  *(If using salted butter, use only 3/4 teaspoon salt.  Up the salt to 1 teaspoon if using unsalted butter.)  If there are any lumps or caramel, whisk the sauce gently over low heat until they are dissolved. (I had quite a big lump that never dissolved, despite my trying.  So I just removed the lump from the caramel when it was all done cooking.)  Serve warm.  

Note:  This sauce can be stored in the fridge for up to 2 weeks.  Rewarm it gently in the microwave or in a small saucepan over very low heat.  

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