Heat a saucepan over low heat with heavy cream, butter and salt. Once butter is melted, remove from the heat and stir in the vanilla.

Bring a large saucepan with sugar, syrup, and water to a boil over medium heat.

Continue to boil the sugar mixture, stirring constantly to prevent burning. Cook until the sugar becomes amber-colored.

Reduce the heat to low, and gradually incorporate the cream mixture in, whisking continuously to avoid lumps.

Transfer the salty caramel sauce to a heat-proof bowl and allow to cool. Store in a jar and try not to finish it before dinner time!