• ¾ cup firmly packed light brown sugar
• ¼ cup light corn syrup
• ¾ cup heavy cream
• 1 teaspoon pure vanilla extract
• Small pinch fleur de sel (optional)

In a medium saucepan with high sides, stir the brown sugar, ½ cup water, and the corn syrup together. Stir gently so you don’t splash any of the mixture onto the sides of the pan. Cook over medium-high heat, stirring until the sugar dissolves. Increase the heat to high and stop stirring. The mixture will begin to boil. Boil for 10 minutes. Remove from the heat and slowly add the cream, whisking gently. The caramel will bubble vigorously when the cream is added, and will then clump.

Return the pan to low heat and warm the mixture to dissolve the caramel clumps. When the caramel is smooth, add the vanilla and salt, if using, and whisk again.

If using the sauce immediately, remove from the heat and beat vigorously to cool it slightly. Let stand for a few minutes before pouring over ice cream or cake.

Let any leftover caramel sauce come to room temperature, cover, and refrigerate. You can rewarm the sauce in a microwave oven or in a double boiler. The caramel will keep in a tightly sealed jar in the refrigerator for up to 5 days.