Using a medium saucepan, spread the sugar in an even layer over the bottom.

Measure the heavy cream and scrape the seeds from the vanilla bean pod and put into the heavy cream. Set aside.

Heat the sugar over medium-low heat. When the sugar begins to bubble and liquify around the edges, use a heatproof spatula to push the sugar towards the centre of the pot. Continue to stir gently until all the sugar has melted. Once the caramel reaches a deep amber colour, immediately remove the pot from the heat.

Carefully pour in half of the heavy cream while whisking (the mixture will bubble vigorously). Stir until incorporated, and then stir in the remaining cream. Whisk in the vanilla extract and the salt.

If any hard sugar has formed, stir the caramel over very low heat until the hardened pieces have melted and you have a smooth sauce.

Store in an airtight container in the refrigerator. Sauce can be reheated if necessary in the microwave or on the stovetop.

Enjoy!