I do have a caramel sauce recipe:
Caramel sauce
1 c. heavy cream
1 c. sugar
1 tsp. vanilla
Toasted, sliced almonds
Prepare Caramel Sauce: Heat the cream in a small saucepan just until bubbles form around the edge; do not let boil. Heat the sugar in a large, heavy skillet over medium-high heat, stirring constantly. When sugar begins to melt, reduce heat to low and continue to stir constantly, until the sugar is dissolved and the mixture is light brown.
Slowly add the warm cream, stirring constantly until sauce is smooth. (If some of the sugar crystallizes, cook, stirring constantly, until the crystals dissolves.) Remove from the heat. Stir in the vanilla.