Fleur de sel to garnishor ½ – 1 teaspoon salt stirred in
Heat the sugar in a medium pan over medium heat, stirring with a wooden spoon. It will begin to melt, then clump, and then melt again.
Cook until amber in color, making sure not to burn it.
Add the butter, stirring to combine, being careful as it will bubble up and splatter. (The sugar is so hot, it can burn your skin very badly, so be extra careful!)
Do the same with the cream. (If the caramel seems likes it separated at this point, just keep heating and stirring and it will come back together.) Boil for one minute, then remove from heat and add vanilla.
And ½ - 1 teaspoon of salt stirred into the caramel, or use Fleur de Sel as garnish on your dessert for a salted caramel. (Omit salt completely if you prefer)
*Nutritional information is an estimate and intended for informational purposes only, and not to be used as medical or dietary advice. Estimate is per serving.