Brown-Sugar Caramel Sauce

Brown sugar, butter and vanilla make a remarkable, full-flavored sauce that's something like butterscotch, only better.

• 2 cups packed brown sugar (light or dark)
• 3/4 cup water
• 1-1/2 cups heavy cream
• 4 oz. (1/2 cup) unsalted butter, cut into 4 chunks
• Seeds scraped from 1 vanilla bean
• 1/4 tsp. table salt

In a medium, heavy-based saucepan, combine the brown sugar and water. Stir to dissolve the sugar. Cook over high heat, swirling the pan continuously, until the caramel reaches 280°F on a candy thermometer.

Immediately remove the pan from the heat and slowly and carefully pour in the cream (the caramel may sputter). Boil over high heat for 2 minutes, stirring occasionally, to blend. Remove from the heat and slowly whisk in the butter, vanilla seeds, and salt.

Cool slightly before using.