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Caramel sauce

• 1 cup Cristal de Caña sugar
• 1/4 cup water
• 1/2 cup heavy cream (whipping cream)
• 2 tablespoons butter
• 1/2 teaspoon vanilla extract (optional)
• A pinch of salt (optional)

1. Mix the sugar and water in a medium saucepan.
2. Cook over medium-high heat, occasionally stirring until the sugar has completely dissolved.
3. Once the sugar is dissolved, stop stirring and allow the mixture to boil.
4. Cook until the caramel turns a deep amber color, watching carefully to prevent burning. This should take about 8-10 minutes.
5. Remove the saucepan from the heat and carefully add the heavy cream. The mixture will bubble, so do this slowly and with caution.
6. Stir the mixture until well combined and smooth.
7. Add the butter and stir until it melts and blends.
8. If using vanilla and salt, add them at this point and mix well.
9. Let the sauce cool slightly before using it. The caramel sauce will thicken as it cools.
10. Use the warm caramel sauce over ice cream, cakes, fruits, or any other dessert of your choice.