Salted Caramel Sauce

1 In a deep saucepan (at least 2 qt. — my 1.5 qt. one overflowed when testing this recipe), add the sugar and the water. Heat over medium-low until the water dissolves, stirring occasionally with a rubber spatula.
2 When the sugar has dissolved, turn up the heat to medium-high. Bring the mixture to a boil — and do not stir or touch it. If you see sugar crystals stuck to the sides of your pan, use a wet pastry brush to wipe down the sides. Be very careful, as this boiling sugar is hot.
3 Boil for 5-8 minutes, until the sugar turns a light amber color. Please note that when the sugar begins to change color, it happens quickly. Do not walk away from the stovetop. Also, be aware that the sugar will continue to cook after the heat is turned off, so working quickly with the additional ingredients is important.
4 Turn off the heat, and immediately pour in the warmed half-and-half slowly, stirring it constantly. It will bubble vigorously, so please be careful!
5 Next, stir in the butter, vanilla and salt.
6 Pour the mixture into a jar to cool. It will thicken as it cools, so don’t fret it if seems thin, and then serve with whatever you’d like!