Salted Caramel Sauce

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Yield: 1-1/3 cups
Related Categories: Desserts, Sauces and Toppings
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    1 1/2  cups 
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    2   teaspoons 
    sea salt
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    1/2  cup 
    heavy cream
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    1   tablespoon 
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    1/4  teaspoon 
    vanilla extract

Combine 1/2 cup water, sugar and salt in a medium saucepan over medium-high heat. Stir until sugar is dissolved, then remove spoon.
Brush the inside edges of the pan with water to dissolve any sugar crystals. Reduce heat to medium, then allow the mixture to boil, gently swirling pan occasionally. Let it cook to a light amber color, 20 to 25 min, then remove from heat and stir in cream and butter with a clean spoon (mixture will bubble and then settle). Stir in vanilla and set aside to cool. Can be refrigerated up to a month.
Nutrition information
Per Serving: cal. (kcal) 154, Fat, total (g) 5, chol. (mg) 18, sat. fat (g) 3, carb. (g) 28, Monosaturated fat (g) 1, sugar (g) 27, vit. A (IU) 194, Riboflavin (mg) 0, sodium (mg) 302, Potassium (mg) 9, calcium (mg) 10, Percent Daily Values are based on a 2,000 calorie diet
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