In a heavy bottom sauce pan, toast the sugar on medium low until completely melted, stirring regularly

Carefully add hot water to the sugar. The sugar might seize at this point but that is okay, keep stirring until everything is melted and homogenous

Add butter, stir, and melt

Stir in cream, salt, and vanilla

Pour the sauce into a heat safe jar and store in the refrigerator for up to 6 weeks