rich salted caramel sauce

this recipe was reprinted in this month's chatelaine because it was soooo good. considered one of their "best of the year" recipes.

i used it recently to top off my whole wheat cinnamon buns - a nice touch!

rich salted caramel sauce:

1/4 cup unsalted butter
1/2 cup packed brown sugar
1 tsp vanilla
1/2 tsp kosher salt
1/2 cup 35% cream

melt butter in a small saucepan over medium heat. add sugar. bring to a gentle boil, whisking occasionally. cook for 3 minutes. stir in vanilla and salt until dissolved. remove from that and let stand 1 minute. whisk in cream until sauce is smooth.

*note: make ahead: sauce will keep well in an airtight container in the fridge for at least a week.

enjoy!