Vanilla Caramel Sauce

Serve this over a Dulce de Espresso Sundae or a Raspberry Macchiato Sundae.

1 cup heavy cream, plus 1 tablespoon
1 cup light brown sugar
1/2 tsp vanilla bean seeds (can be found at whole foods stores, or scrape from whole vanilla bean)
1/4 tsp salt

Combine 1 cup cream and brown sugar in saucepan. Over high heat, bring to a simmer. Add vanilla seeds and salt. Decrease heat to medium, and boil until caramel color deepens, and sauce thickens on spoon (about 5 minutes). Transfer to jar, or serve hot over ice cream, cake, or fresh fruit.