Homemade Caramel Sauce

My ladies small group does a happy hour for the family once a month so the men folk and kids can see each other, too.  This month I made another pinterest find: Caramel Budino with Salted Caramel Sauce.  You can click on the image below for the whole recipe, which was pretty good, but to me the real star was the salted caramel sauce.  We have been enjoying the leftovers on vanilla ice cream, but I can imagine it would be wonderful on crepes and a variety of other desserts.

Caramel Budino with Salted Caramel Sauce

Salted Caramel Sauce 
3/4 cup plus 2 tablespoons heavy cream
1/2 vanilla bean, split lengthwise (I used 1 tsp. Vanilla Extract)
1/2 cup sugar
2 tablespoons light corn syrup
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2" cubes
1/4 teaspoon kosher salt

Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside.

Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly.