Caramel Sauce

Caramel Sauce
1/4 c water
1 c sugar
1/2 c heavy cream
Dash of vanilla extract
Combine water and sugar in a medium saucepan over medium heat. Cook until sugar dissolves. Once dissolved, do not stir! Allow the mixture to boil until the sugar turns a caramel brown (about 350 degrees F on a candy thermometer). This should take about 5 minutes, swirling the pan periodically to keep the mixture from burning, especially at the end of the 5 minutes. Take the sugar mixture off of the heat. Carefully whisk in the cream and vanilla. Place the pot over low heat and continue whisking until the sauce returns to a smooth texture. Allow the caramel to cool at room temperature before refrigerating.