Place sugar and water in a sauce pan and boil until it forms a deep amber colour (do not stir).

Once the sugar mixture has started turning into the amber colour, quickly remove the sauce pan from the heat and add the butter. Stir well.

Put the sauce pan back on the heat and stir.

Slowly add the cream while stirring (it will bubble up).

Allow the sauce to boil for a few minutes.

Remove from the het and stir in the vanilla and salt.

Store in a jar and refrigerate.