1 ¼ cups sugar
1/3 cup water
¾ cup whipping cream
1/3 cup butter, cut in pieces
½ tsp. vanilla extract
Combine sugar and water in a large heavy saucepan, cook over medium-low heat, stirring often, until sugar dissolves.
Increase heat to medium-high, and boil gently, without stirring, until syrup urns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirl-pan (about 8 minutes). (Swirling the pan, instead of stirring, promotes more even cooking.)
Gradually add cream (sauce will bubble vigorously). Add butter, stir gently until smooth.
Remove from heat, and stir in vanilla. Yield: 1 ¾ cups.
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