Using a deep sauce pan, add the sugar and water. *A deep sauce pan is
important as it will protect you from any hot liquid splashing on you when you
add ingredients.
Turn stove top to about medium heat and cover the sauce pan with a lid. *RESIST the
urge to stir this mixture. If you over mix, you risk crystals forming. You
don't want that. The lid will trap steam and coat the edges of your sauce pan.
This will also help prevent crystals from forming.
Let your sugar water mixture heat up to a simmer until it turns a medium to dark
honey color. *This should take about 4-8 minutes depending on how hot your
sauce pan gets. Be aware that some sauce pans hold heat more efficiently than
others. Your sauce will continue to cook from the residual heat from your pan
even after you remove it from the stove top.
Once you notice your mixture change to a medium to deep honey caramel
color, remove the pan from the heat.
Add your butter, salt, cream and vanilla. Lightly stir and allow to cool for a few
minutes before pouring your liquid in a microwave safe container. *Be careful
during this part as hot liquid could splash up and burn you!
