Homemade Caramel Sauce

1. Heat sugar and 1 tablespoon of water in a sauce pan. Stir until the sugar has melted and well combined on medium heat.
2. Then boil until the syrup turns into a golden color on low heat. Rotate the saucepan occasionally.
3. Lower the heat, carefully add the butter and stir until the butter has melted.
4. Then add in the vanilla extract and mix well.
5. Now add in the sweetened condensed milk, salt and stir continuously until you get a nice thick consistency, for about 8-15 minutes on low heat.
6. Remove from heat, and let it cool. Transfer to a glass jar, close the jar with a tight lid and refrigerate up-to 3 months and serve as needed.

Makes about approx: 10 oz, or 300 ml of Caramel Sauce.