In a small pot, over medium-high heat, combine cream, brown sugar, butter, and salt. Cook, whisking occasionally, until butter is melted and ingredients mixed.
Bring to a low simmer, turn heat down to medium and continue to simmer for 5 minutes, stirring every minute or so.
Remove from heat and stir in vanilla.
*For salted caramel, double the salt in the recipe.Recipe makes about 1 cup of caramel sauce. Serving size is 1 tablespoon.Sauce will keep in the refrigerator (covered) for up to two weeks.Small-batch Information: This recipe halves cleanly, but you need to cut the simmering time to 4 minutes so the sauce doesn’t become too thick.