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Add the sugar to a heavy bottomed saucepan, then shake it so it lies in an even, flat layer.
Add the water to fully moisten the sugar. Do not stir or agitate the sugar in any way once the water has been added. It's okay if a few spots didn't moisten, don't touch it.
Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes.
Raise the heat to medium high, and cook the caramel until it turns amber colored**, about 10 minutes. Target temp. = 338°-350°
Turn the heat off and immediately add the heavy cream. It's okay (and expected) if the caramel seizes up when adding the cream.
Add the butter and stir everything together until the caramel smooths out. If it's still clumpy, turn the heat back on to low, and gently stir for a few minutes until it's smooth. When finished cooking, add vanilla extract, if desired.
Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate. Fridge 1 month, freezer 3 months