In a 3-quart heavy-bottomed pot, combine the water and the sugar
To ensure it sits in a flat top, give it a little stir
Add the sugar to the pot and heat it over medium-low heat
Once it melts, stir it around until it becomes clear and begins to sparkle
It will initially be cloudy, but it will eventually clear up and bubble
Three to four minutes is how long it takes
At this stage, don't stir again; instead, let it boil, swirl the pan occasionally, and clean the pan's sides as necessary to prevent crystallization
Continue swirling and boiling until the mixture thickens and takes on a deep amber color similar to honey, even though the sugar will begin to cling to one another
Watch it closely so it doesn't burn; this could take eight to twelve minutes
Gently pour in the butter and stir until completely melted
Be careful and continue whisking; the caramel will bubble up quickly
Remove the saucepan from the heat and gradually pour in the cream, whisking constantly, until it is well combined
Incorporate the vanilla and salt
Let it cool in the pan for ten minutes
Then transfer to a lidded glass jar and allow it to cool completely
As it cools, it will become thicker
