Source  Mel's Kitchen Cafe

Recipe Added:  12/14/2011

Combine  sugar and water in small saucepan. Cook over low heat and stir until sugar is dissolved. Increase heat to medium-high and bring syrup to a boil. Cover and boil 2 minutes. Uncover, reduce heat to medium, and continue to boil until edges turn golden brown. Carefully stir syrup until it turns a deep caramel color, about 5-7 minutes. Remove from heat and add butter. Stir in cream. If sauce becomes lumpy set pan over low heat and stir until smooth. Stir in vanilla and salt.

Serve sauce warm or at room temperature. Store in a jar, tightly sealed, in refrigerator for up to 1 month. Reheat on low in microwave or saucepan, adding a Tbsp of two of water, if needed, if sauce is too thick.

Cinnamon Caramel Sauce In pan over medium heat, mix caramels, sweetened condensed milk, butter, and salt. Stir slowly until melted. Add cinnamon and vanilla. Cool. Makes 3 cups. Serve with fruit or bar desserts.

1. http://www.melskitchencafe.com/2011/01/divine-caramel-sauce.html