Add the sugar to a heavy bottomed saucepan creating an even layer. (shake it if you need too)
Add the water to full moisten all the sugar
Place the pot over medium heat to cook the sugar until it dissolves completely and turns clear. This will take 3-4 mins.
Raise the heat to a medium heat, be sure not to leave it and cook the caramel until it turns Amber.
Turn off the heat and immediately add the heavy cream.
Add in the butter and vanilla and stir it until everything begins to come together
I like to let mine cool a little but you can have it either way.
The caramel can be stored for 30 days in the fridge or 9 days in the freexer