1 cup water

1 cup sugar

1 teaspoon vanilla

pinch of salt

Combine 1/4 cup water and sugar into a small saucepan over medium-high heat.

Stir gently until the sugar is dissolved and the syrup is clear. Avoid letting the syrup boil until the sugar is completely dissolved.

Increase the heat to high, cover the saucepan, and boil the syrup for 2 minutes. Uncover and continue to boil the syrup until it begins to darekn around the edges. Gently stir until the syrup turns deep amber.

Remove from heat and add 3/4 cup of warm water to the mixture. Stir until smooth. If the sauce becomes lumpy, set the pan over low heat and stir until smooth.

Remove the heat and stir in the vanilla and salt.

Serve immediately or let cool. Cover and refrigerate for up to 6 months. Reheat over low heat, sturring in a little water if needed.