MILK CHOCOLATE CARAMEL SAUCE

Steps:

• Cook sugar in a dry 1 1/2- to 2-quart heavy saucepan over moderately low heat, undisturbed, until it begins to melt, then cook, stirring slowly with a fork, until melted and pale golden. Continue to cook, swirling pan, until sugar is a deep golden caramel. Remove from heat and carefully pour cream down side of pan (mixture will bubble and steam vigorously). Simmer, stirring, until caramel is dissolved.
• Add chocolate and salt and cook over low heat, whisking, until chocolate is melted and sauce is smooth. Whisk in vanilla. Cool to warm or room temperature.