1/2 cup (1 stick) salted butter
1 cup brown sugar
2/3 cup heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
In a medium saucepan set over medium-low to medium heat, melt butter. Mix in brown sugar and stir for 2 minutes. Mix in heavy cream and stir for 2 more minutes.
Remove pan from heat and stir in vanilla and salt until well incorporated.
Pour hot caramel sauce in a jar and allow to cool completely. Store in the refrigerator for up to a month