1In a heavy bottom 2 quart sauce pan, add sugar. Cook over medium high heat and when sugar starts melting, start whisking sugar. You will notice some lumping up of sugar, just keep whisking until sugar becomes an amber color. Be very careful not to burn.
2Add butter and whisk until melted and combined, it will bubble up some.
3Turn off burner and whisk in the cream, thoroughly. Stir in 1/2 tsp vanilla and salt.
Cool for 10 - 15 minutes, then pour into a hair or lidded container. Refrigerate, will keep for 3 weeks.