In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar and cook, stirring constantly, until the sugar has completely dissolved and the mixture starts to bubble.
Carefully pour in the heavy cream while stirring continuously. Be cautious as the mixture may bubble up.
Add the vanilla extract and salt, and continue to cook, stirring for about 5 minutes or until the sauce has thickened slightly.
Remove from heat and let the sauce cool for a few minutes; it will thicken as it cools.
Serve warm over your favorite desserts.
Notes
Stir the sugar continuously while it melts to prevent burning.
• Add the cream slowly to the sugar and butter mixture to avoid splashing and clumping.
• Cook the sauce over low heat once all ingredients are combined to prevent separation.
• Let the sauce cool slightly before serving; it thickens as it cools.
• Store any leftovers in a sealed container in the fridge and gently reheat before using.