Caramel Sauce for Ice Cream

1 C sugar
1 C half-and-half
1 T butter
dash of salt
1/4 tsp vanilla extract

Place sugar in a heavy 10-inch skillet.  Stir with a fork over low heat until sugar melts and turns a golden brown.  Remove from heat and slowly pour half-and-half down the side of the skillet, being careful to keep your hand away from the steam.  Sugar will form a big ball.  Free sugar from bottom of skillet with a fork and return to heat.  Stir to dissolve.  When sauce is smooth, remove from heat and stir in butter and salt.  Allow to cool slightly and stir in vanilla.  Serve hot over your favorite ice cream.