CARAMEL SAUCE (FOR SUNDAES)

For about 3/4 cup;

1 cup sugar
1/3 cup water
4 T heavy or unsalted butter or a mixture of each,
a small pinch of salt

In a small heavy saucepan, bring the sugar and water to boil over high heat; then remove from heat, and swirl pan by its handle until sugar has completely dissolved and liquid is perfectly clear. Cover pan tightly, and boil over high heat for 2 to 3 minutes, or until bubbles are large and thick. Uncover pan, and boil several minutes more without stirring, until syrup begins to brown lightly. Then swirl pan slowly by its handle until syrup is a nice caramel brown, almost as dark as you would like it to be (it will continue to darken), but do not let it caramelize too much or it will be bitter. Plunge bottom of pan into cold water to stop cooking, if necessary.

When bubbling has ceased, stand well away and pour in 3 to 4 tablespoons of water. Stirr and simmer over heat to dissolve the caramel, and reduce (boil down) the liquid to a lightly syrup consistency. Remove from heat, and whip in the cream and/or butter and the salt. Serve hot, warm, tepid or cold. V sauce is too thick when cold, whip in droplets of cream.

Source: Julia Child