Heat sugar and water over low-medium heat in a heavy-bottom pan, stirring continuously with a wooden spoon or high temp spatula.Stir the sugar and water until the sugar is dissolved completely. Do not remove the spatula until it starts to boil.
Use a med-large heavy pan, high temp spatula and keep you heat on med! Caramel making takes a little bit of patience. my total time from start to finish was about 13 minutes- so it is not torture but give your self some time to do it slow and figure it out.
Remove from heat and immediately stir in butter. The sauce will bubble up. Continue stirring, adding in remaining ingredients.Pour into an air tight container. I like to use mason jars. Let cool. It can be refrigerated for 1 month.