Caramel Sauce (only missing the dessert to pour it over)

I have a thing for caramel. It was my first love, you might say. Well, not quite...

Caramel Sauce (v. 1)

•  1.5 cups brown sugar
• 150g unsalted butter
• 235ml creame
• dash of vanilla essence

1. In saucepan, heat everything over medium heat.

2. Stir until melted and dissolved.

3. Simmer 4-6 minutes (or until slightly thickened) and use immediately.

Note: If you cook for too long you will end up turning it into hard fudge/toffee which isn't great poured on top of puddings or ice cream or whatever you so lovingly prepared earlier.