A few weeks ago I made my salted caramel sauce for a party and realized I’ve never shared this amazing recipe, so today is your lucky day! It’s absolutely delicious on ice cream (or a banana split in the case above). It’s also really delicious as a dipping sauce for apples and other fruit. But really, you could eat it by the spoonful alone at midnight in your pjs and be completely satisfied as well.

Here’s the recipe, adapted from America’s Test Kitchen cookbook:

Salted Caramel Sauce

1/2 cup water

1 cup sugar

1 cup heavy cream, warmed

1 1/2  teaspoon salt

1/2 teaspoon vanilla extract

Pour the water and sugar into the saucepan. Cover and boil over high heat until the syrup is very light brown (straw colored), it will take about 7-9 minutes. Reduce the heat to medium and continue to cook until the syrup is a deep red/brown color. Remove the syrup from the heat and pour in the warm cream, mixed with the salt, very slowly. It will bubble and steam. When it subsides, add the vanilla. Whisk until the sauce gently comes together.