Sugar and water melt down into a deep amber syrup, cooked low and slow until it hits that rich, dark-honey color that signals real caramelization. From there it's finished with cream and butter, whisked in off the heat until the whole thing turns glossy, thick, and pourable. A touch of vanilla and a pinch of sea salt round out the flavor, giving it that perfect sweet-salty balance you want in a good caramel. It sets up beautifully as it cools, but still spoons out warm and silky if you can't wait. Since the whole thing is built from simple pantry staples with no flour or thickeners involved, it's an easy, reliable sauce to keep in a gluten free kitchen. Drizzle it over ice cream, swirl it into coffee, or jar it up as a gift — either way, this one's a keeper.
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Combine the sugar and water in a medium heavy-bottomed saucepan over medium heat, stirring gently just until the sugar dissolves. Once the mixture is clear and beginning to bubble, stop stirring entirely.
Increase the heat to medium-high. If sugar crystals form on the sides of the pan, brush them down with a pastry brush dipped in water. Cook, without stirring, until the syrup turns a deep amber color — the color of dark honey — and registers 350–360°F (177–182°C) on an instant-read thermometer, about 8–12 minutes. Watch closely once the syrup begins to color, as it can go from amber to burnt in under a minute.
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