Creamy Caramel Sauce

Combine sugar and water in a medium saucepan over low heat. Maintain over low heat until sugar completely dissolves.

Once sugar is dissolved, increase heat to medium-high and bring to a boil. Boil until the sugar turns golden amber (approximately 8-10 minutes).

Remove from heat and slowly add the heavy cream. The mixture will violently bubble. Immediately whisk to combine the caramel and cream. Stir in the vanilla.

Strain caramel sauce into a 2-cup glass measuring cup and allow to cool to room temperature. Refrigerate sauce until ready to use.

Makes 24 servings of 2 tablespoons per serving.