1 cup sugar
5 tablespoons bourbon
1/2 cup heavy cream
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
Heat sugar and bourbon and stir until it starts to boil. Once it starts boiling, do not stir it anymore. You should swirl the pan around frequently and brush the sides down with a wet pastry brush to keep the sugar from crystalizing on the sides of the pot. Let it boil (and continue to swirl) for 8-10 minutes until it is nice and dark brown. Remove from heat and allow to cool slightly then add the vanilla. Let cool then refrigerate.