Ingredients:
1 cup cream
1 cup sugar
1/2 cup water
1 tsp. vanilla extract

In a small saucepan over medium heat, bring the cream to a simmer. Remove from the heat and keep warm.

In a 2-quart heavy-bottomed saucepan over medium-high heat, combine the sugar and water. Bring the mixture to a boil, stirring until the sugar dissolves. Cover the pan and cook the sugar for 3 minutes, then remove the lid. Continue cooking and, using a clean pastry brush dampened with water, occasionally brush the inside edge of the pan just above the surface of the water to dissolve any sugar crystals that may have formed. Cook until the sugar begins to turn a light amber color, 12 to 15 minutes. Keep a close eye on the sugar so it doesnt burn.

Turn off the heat and in a slow, steady stream, carefully add the cream, stirring constantly with a wooden spoon until the sauce is smooth and creamy. Stir in the vanilla. Cool the sauce to room temperature, then refrigerate until ready to use. Warm gently before serving. Makes about 2 cups.

When making caramel sauce, pay close attention to the following stages:

• While the sugar syrup is simmering, occasionally brush the inside edge of the pan to prevent the syrup from crystallizing before the sugar caramelizes.
• The sugar is caramelizing when it begins to turn golden. It is important to allow the sugar to reach a clear shade of amber without letting it become too brown. If it goes too far, it will taste bitter.
• Finally, turn off the heat and drizzle the cream slowly into the syrup until the mixture is smooth and creamy.

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  A perfect caramel sauce is light amber in color, with a creamy consistency.
  
  Williams-Sonoma Test Kitchen