Ingredients

makes about 1 cup

　　1 cup sugar

　　1/4 teaspoon salt

　　1/4 cup water

　　1/2 cup heavy cream

　　2 tablespoons unsalted butter

　　1/2 teaspoon pure vanilla extract

　　

Step 1

In a small saucepan, combine the sugar, salt, and water. Cook over medium heat until the sugar is a medium amber color, about 7 minutes; wash the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat.

　　

Step 2

Stir in the heavy cream; add the butter, and stir until combined. Let cool to room temperature; stir in the vanilla. The sauce can be stored in an airtight container in the refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.