You will want to drink this sauce. It is absolutely delicious, and we find ourselves looking for things to pour it over as an excuse to use it. Obviously, it’s amazing over ice cream, cakes, and cheesecake, but feel free to use it however you please (and don’t be embarrassed if you find yourself just eating it straight from the jar with a spoon).
In a medium saucepan with high sides, stir the brown sugar,
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.
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