Add the sugar and water to a saucepan. Cook over medium heat until the sugar dissolves and begins to caramelise. Avoid stirring; instead, swirl the pan occasionally. Brush the sides of the pan with a pastry brush dipped in warm water to prevent crystallisation.
When the sugar turns a light amber colour*, remove from the heat and carefully whisk in the butter, vanilla, and cream. Stir until the bubbling subsides, then add the Cape Herb & Spice Atlantic Sea Salt and mix until smooth.
Allow to cool completely before bottling in a clean, sterilised jar. Top the cooled caramel with an extra sprinkling of Cape Herb & Spice Atlantic Sea Salt just before sealing.
*The window between perfectly golden and too dark is brief, so watch closely. Once the sugar deepens in colour, immediately remove it from the heat to avoid a burnt fl avour.
Tip: If the caramel thickens too much, stir in a little more cream.