Slowly pour in the cream while stirring.
It will bubble up again — keep stirring until smooth and combined.
Finish:
Remove from heat.
Stir in vanilla and a pinch of salt if desired.
Cool:
Let the sauce cool for 10–15 minutes — it will thicken significantly as it cools.
Store in a jar in the fridge for up to 2 weeks. Warm gently before serving.
Pro Tip:
For extra-thick caramel (great for drizzling on pie or bread pudding), use only ⅓ cup cream instead of ½ cup.