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Salted Caramel Sauce

Omit the salt if you don't want the slight saltiness.

A spoon drizzling caramel sauce from a jar

Ingredients

1 cup Light Brown Sugar
4 tablespoons Unsalted Butter
1 teaspoon fine Salt
0.25 cup Whole Milk
0.25 cup Heavy Cream
1 tablespoon Vanilla Extract

Directions

Toss everything into a saucepan and set to low heat
Whisk constantly for around 7 or 8 minutes, until incorporated and slightly thickened
Pour into a jar and let cool in the fridge; it will thicken as it cools
Keeps for around 2 weeks in the fridge