Pioneer Woman’s Caramel Sauce

• 4 tbsp butter
• 1 cup brown sugar
• 1/2 cup half and half
• 1/3 tsp salt
• 1 tbsp vanilla
• 1/2 tsp course grained sea salt (optional)

Combine butter, brown sugar, half and half and salt in a saucepan over medium heat. Whisk gently, but pretty constantly, for 5-7 minutes. Add vanilla and cook for another minute or so, allowing the sauce to thicken before removing it from the heat. Pour the sauce into a container (glass jars rock) and refrigerate until cold and thick. If you like salted caramel, add in the 1/2 tsp of course sea salt once the caramel is completely chilled, just before serving.

Original recipe found from Jo in the Kitchen.