Caramel Sauce

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1 1/4 cups Sugar

1/3 cups Water

1 cup Light Cream

1/2 tsp Vanilla Extract

Mix the sugar and water in a saucepan. Cover and cook over low heat until the sugar is completely dissolved. Increase the heat and cook uncovered until the sugar becomes a medium brown color, about 5-7 minutes, stirring occasionally with a wooden spoon. *Watch it carefully at the end as once it starts to change color it darkens quickly. Stand back to avoid splattering, and slowly add the cream and vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.