Make: 1. Combine the heavy cream and vanilla. Set aside and let come to room temperature. 2. Combine the sugar and water in a small saucepan over medium heat. Bring to a low boil and cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Watch it carefully. 3. Turn heat to low and immediately, but slowly, stir in the room temperature heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour. 4. Set aside until cool to the touch and serve over ice cream.
It is very tempting to stir the sugar and water as it heats but don't. Just let it heat slowly and wait for it to turn the perfect dark amber color. To store leftovers, pour into a jar and let cool to almost room temperature before screwing on the lid. Sauce will keep in the refrigerator for up to 2 weeks. It solidifies in the fridge but can be warmed gently in the microwave.