In a heavy saucepan, combine the sugar and the water. Stir to combine
and then cook over medium heat until the sugar dissolves; about 5
minutes. There is no need to stir, simply swirl the pan over the burner
occasionally as the sugar dissolves.
Raise the heat to medium high and cook the sauce, swirling the pan
occasionally, until it is amber colored; about 7-8 minutes. (It will go from amber to burnt in just moments, so keep a close eye on the pan!) Add the
butter, be prepared for it to bubble and sputter, lightly stir or swirl
to melt, do not scrape the sides of the pan or splash sauce up the sides
of the pan. (This will cause crystallization, if you scrape the
uncooked sugars back into the sauce.)
Once the butter is melted, remove from the heat and add the vanilla beans,
heavy cream and salt. It will bubble again, but will calm quickly. Whisk or stir
to combine (again, not scraping sides of the pan) and then let cool
before transferring to a jar and refrigerating for storage. Enjoy!