Step 1

In a medium saucepan over medium/high heat, add sugar and 1 1/2 cups water

Step 2

Stir to dissolve sugar and stir occasionally until it comes to a rolling boil

Step 3

Stop stirring and now let the syrup continue to boil at a rolling pace until it boils down and begins to turn an amber color - SEE TIPS. This could take 20-45 minutes. I would begin to check it at 15 minutes and keep a close eye on it from that point on.

Step 4

When the syrup is almost done, heat the remaining water and set aside. I do this in the microwave using a glass measuring cup.

Step 5

AS SOON as the syrup turns to the unmistakable color of caramel, remove from heat.

Step 6

VERY CAREFULLY (watch splattering) begin to add the hot water and stir. If the syrup begins to harden, just add a bit of heat and continue to stir until it all dissolves then remove from heat.

Step 7

Finally, add the vanilla and sea salt and stir until the salt dissolves.

Step 8

Let the syrup cool for about 30 minutes on the stovetop.

Step 9

Store the cooled syrup in a sealed container in the fridge for up to a month.