Traditional caramel sauce requires candy thermometers. If you’ve never made caramel sauce, this is a perfect recipe to start.
1/4 cup salted butter, melted
1 cup light brown sugar
1/2 cup heavy cream
1/2 tsp kosher salt
1/2 tsp vanilla
In a 4 cup microwave safe glass bowl (or larger) combine melted butter, brown sugar and heavy cream, whisking until blended and there are no lumps.
Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 2 more minutes until bubbly and slightly thickened.
Stir in salt and vanilla and allow to cool until warm, not hot. Mixture will thicken as it cools. Serve warm.
If caramel cools completely reheat by placing in microwave for 20-25 seconds.
Microwave time might vary slightly, as microwaves aren’t all the same wattage. Store in the refrigerator for up to 1 week