Carmel Sauce

1/4 cup heavy whipping cream
2 TBS water
1/2 cup water
1 cup sugar
1/4 tsp salt
1 tsp vanilla extract

1) heat cream and 2TBS water until steaming hot, remove from heat and set aside.
2) place 1/2 cup water in a 2 quart sauce pan; pour sugar and salt in a thin stream in center of pan, do not stir; use your fingers to pat down sugar until it is all moist, do not let any dry sugar touch the side of pan, all should be below the water line. Cover and cook on medium heat until sugar in dissolved and syrup looks clear. Do not stir.
3) uncover and continue cooking without stirring until syrup begins to color slightly. Swirl pan gently if syrup gets too dark, it will taste bitter. Use a skewer to drop a bead of syrup on a plate from time to time. When a drip of syrup looks amber (about 13 min), remove from heat. Holding pan away from you, gradually pour in the hot cram mixture. Stir over low heat to blend the caramel into the cram mixture. Simmer for 1 to 2 min.
4) remove from heat; stir in vanilla. Let cool until slightly thickened. Serve warm or store in tightly covered container in refrigerator up to a week.