In a heavy bottom saucepan, heat water over medium heat. Stir in the sugar, and melt until dissolved.

Increase heat, bring to a boil and stop stirring. The mixture should should turn amber in color.

Remove from heat slowly whisk in the heavy cream. The mixture will bubble up, so be cautious it’s very hot. Add the Canna-Butter, vanilla, and salt together and mix well.

Pour caramel sauce into a container with tight lid and refrigerate.