1 1/2 c. sugar 1 T. butter 1/2 t. vanilla 1 c. hot water 1/8 t. salt
Caramelize the sugar by heating in a heavy skillet over low heat; stir constantly until sugar has melted and changed to a light brown syrup. Remove from heat and slowly stir in hot water. Return to heat and boil slowly until it thickens or until it reaches 228 degrees. Remove from heat; add butter , salt and vanilla.
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