Rich Butterscotch Sauce
Adapted from The Fanny Farmer Cookbook, p.703
1 cup light brown sugar
1 stick unsalted butter (8 Tablespoons or ¼ pound)
½ cup heavy cream
½ teaspoon vanilla
pinch of kosher salt or sea salt
Combine sugar, butter, and cream in a small saucepan. Cook over moderate heat, stirring to dissolve the sugar. Allow to cook 5 minutes, stirring a few times but also allowing it to bubble. Remove and whisk in the vanilla and the salt.
May be stored in the refrigerator for up to 2 weeks. Reheat in pan to warm sauce or heat in microwave on high for one minute (or two if needed).