Step 1: In a medium saucepan (make sure your saucepan is deep enough to account for the bubbling caramel that will rise up the sides of the pan as it cooks) set over medium-low to medium heat, melt butter. Mix in brown sugar and stir for 2 minutes. Mix in heavy cream and stir for 2 more minutes. Remove pan from heat and stir in vanilla and salt until well incorporated. Cool slightly then pour the sauce in a jar and allow to cool completely.
Step 2: Store in the refrigerator for up to a month. The caramel sauce will be thin when it is done cooking, but it will thicken up nicely at room temperature, and even more so once chilled.
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