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Melt butter in a medium heavy-bottomed saucepan over medium heat.
Add the sugar, cream and salt and whisk until well blended.
Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
Remove from heat and add one teaspoon of the vanilla extract, stirring to combine.
Taste the sauce and adjust salt or vanilla to your preference.
Serve cold or warm over vanilla ice cream, roasted pears or pound cake.
The sauce will thicken as it cools and can be refrigerated in an airtight container.