In a medium size pot, add water and sugar and whisk together.
200 g Granulated sugar | 120 g Water
Place pot over medium to medium heat and allow the sugar to completely dissolve and the mixture to come to a gentle boil. Reduce heat if boiling more intensely.
Let the sugar syrup boil for 10-15 minutes, and while it does DO NOT STIR. If the mixture is boiling at the level you should need to do anything but if you see any sugar crystals appear on the sides of the pot, brush them with a wet pastry brush.
After 10-15 minutes the sugars should be beginning to caramelize. Once they have reached a medium amber, reduce the heat, whisk and carefully pour in your heavy cream. Pour slowly as the cream will cause the syrup to bubble up and will be very hot.
120 g Heavy cream
Keep whisking over low heat for about a minute until the caramel has come together.
Remove the caramel from heat and add your butter and vanilla and whisk to combine.
56 g Unsalted butter | ½ tsp Vanilla
Stir in your salt, then pour into a jar or bowl and let cool. After about 30 minutes you can move the caramel to the refrigerator to finish cooling.
pinch Flaky sea salt
