April 5 is National Caramel Day. This easy recipe for Caramel Sauce courtesy of the Pioneer Woman is a perfect way to celebrate.

In a heavy bottom stainless steel pot, add 1 1/2 cups granulated sugar and 1/4 cup water. Stir to combine. Turn heat to medium high.

Cook until sugar turns to a caramel color, approximately 13 to 14 minutes, swirling the pot instead of stirring. Watch carefully to ensure caramel doesn’t burn. If sugar crystals form along the sides of the pot, dissolve them with a brush coated with water.

Turn heat down to low, add 1 stick unsalted butter (cubed and room temperature) and whisk until thoroughly combined. Add 3/4 cup heavy cream and whisk thoroughly. Remove from heat, add 1/4 teaspoon pure vanilla extract and 1 tablespoon sea salt, and whisk until evenly mixed.

Enjoy generous dollops over your favorite ice cream. Allow caramel to cool before placing in sealed containers. Store in refrigerator for up to two weeks.