MAKING:

1. Pre-measure the heavy cream and have it next to the stove.

2. Cook the sugar, a pinch of salt and water over medium-high heat. Initially, stir to combine the sugar and water; then only stir occasionally.

3. Once it comes to a bubbling boil, watch and stir occasionally not constantly (or it will take too long for the sugar to change to an amber color). It should take 8-10 minutes after it starts boiling to turn an amber color.

4. After it turns amber, turn the heat down immediately to low and add the heavy cream. Stir the caramel very briskly. The caramel will bubble up but keep stirring until it calms down.

5. Next, add the vanilla and stir until it’s nicely combined.

6. Insert a candy thermometer and turn the heat up to medium. Stir occasionally. When the thermometer is between 225-230 degrees it’s done. This should take 3 to 5 minutes.

7. Take it off the heat and stir until it stops bubbling.

SERVING:

8. Pour into a container to cool and drizzel it on your cheesecake and apple pie or serve it as a dip.