Caramel Sauce (adapted slightly from Baking A Moment)
1/2 cup heavy cream
2 1/2 tablespoons unsalted butter
anywhere from 1/2 to 1 teaspoon kosher salt (to taste)
1 teaspoon vanilla extract
3/4 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons water
In a small pot, gently heat the cream, butter, and salt over medium-low heat until the butter has melted and the salt has completely dissolved. Remove from heat and stir in the vanilla.
In a larger pot, combine the sugar, corn syrup, and water. Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly instead of stirring. Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals. Keep whisking till smooth and darkened slightly.
Immediately transfer the hot mixture to a heat-safe vessel and cool completely.