For The Syrup:
In a sauce pan combine sugar and 50 ml of water.
Bring it to boil.
Keep on stirring it at regular intervals.
The syrup will stop boiling and start bubbling.
The colour of the syrup will change to darker brown and the place will be filled with the caramel aroma.
Add water little by little and keep on whisking the syrup.
Make sure to keep your distance from the stove as the mixture will splutter a lot.
Once 100 ml of water is fully added and the caramel is completely dissolved in the water, bring it to boil.
Let it boil for 2-3 minutes.
Remove from flame and allow it to cool.
The syrup will be thinner while hot but will become thick once cool.
Transfer to a jar and refrigerate.
For The Sauce:
In a deep heavy bottomed pan mix together sugar and water.
Now allow the mixture to boil without disturbing it.
When it starts boiling, in another sauce pan heat the cream on low flame in another stove.
The sugar will start changing colour. When it is nice deep golden brown, it is time to add the cream.
Use a wooden spatula for stirring.
Keep flame low, pour the hot cream in a stream into the sugar.
Keep on stirring until he cream is fully incorporated and the mixture becomes smooth without any lumps.
Boil it for 5-10 seconds.
Remove from flame and let it cool.
After a minute add in the butter, vanilla and salt.
Stir the sauce until the butter is fully incorporated.
Allow it to cool completely.
Use it as a topping for dessert of any type.