There are few dessert toppings finer than caramel syrup! This can be used as an ice-cream topping, as an added extra ingredient in your iced coffee to make your own version of homemade caramel machhiato, drizzled over baked sweet breads etc.
First, warm up the cream and set it aside.
In a heavy pan, stir together the sugar, syrup and water. Heat on low flame, stirring constantly until the sugar dissolves completely. As soon as the mixture begins to boil, stop stirring and allow it to boil undisturbed until it changes colour to a deep golden or amber. You can lift the pan and gently swirl the syrtup to mix it but DO NOT STIR.
As soon as the amber colour is achieved, remove the pan from the heat and quickly pour in the warm cream. Be careful as it will bubble up furiously! Stir the mixture until smooth and then add in the butter and salt. Mix everything until well combined (you can put the pan back on the heat and mix it there to make it easier).
Allow the syrup to cool, then add the vanilla essence and stir. This syrup will keep for up to a month refrigerated.
To reheat, you can warm this up in the microwave or place the jar in a bowl of hot water for some minutes.