One of the most luxurious versions of caramel sauce. This would taste divine on old boot soles. When cold, it can be dipped into with a teaspoon and rolled in cocoa to make chocolate caramel truffles.
Place in a small, heavy saucepan:
1 cup sugar
Pour evenly over the top:
1/4 cup water
Set over medium-high heat and swirl the saucepan gently by the handle until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved. Increase the heat to high, cover the saucepan tightly, and boil the syrup for 2 minutes. Uncover the saucepan and continue to boil the syrup until it begins to darken around the edges. Gently swirl the pan by the handle until the syrup turns a deep amber and begins to smoke. Remove from the heat and add:
4 tablespoons unsalted butter, cut into pieces
Gently beat until the butter is incorporated. Stir in:
1/2 cup heavy cream
If the sauce becomes lumpy, set the pan over low heat and stir until smooth. Turn off the heat and stir in:
3 ounces bittersweet chocolate or semisweet chocolate, finely chopped
2 teaspoons vanilla
Pinch of salt
Stir until the chocolate is melted. Serve warm. The sauce can be covered and refrigerated for up to 1 month; it will become solid. Reheat in a double boiler or in a heavy saucepan over very low heat, adding a bit of water if it is too thick.
