This is the very best caramel sauce recipe - and the secret ingredient is a touch of whiskey. I use this sauce in recipes, over ice cream, and on top of desserts.
Melt the butter in a saucepan over medium heat. Then add the sugar and whisk until melted.
Add the whiskey, salt, and vanilla. Let simmer steadily for 5 minutes, stirring frequently.
Add the cream and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened. Stir every few minutes. You want the caramel to be thick enough to for a thick layer to stick on the back of a spoon.
Pour the sauce into mason jars and store in the fridge for up to a week, or use it in a recipe.