In a large saucepan, stir together the water and sugar over a medium heat.

Stir constantly until the sugar is completely dissolved and the mixture is bubbling around the edges.

Bring the pan to a rolling boil.

Stop stirring and let the mixture boil until it turns a caramel color. This takes me usually about 8 minutes.

Remove the mixture from the heat and stir in the heavy cream a tiny bit at a time.

The mixture bubbles up a lot when each amount of cream is added, so make sure to do this slowly.

Mix in the butter, vanilla, and salt. Stir until well combined.

Add the sauce to a mason jar and store in the fridge.

The sauce will become thicker when it cools, so heat it up before serving