Begin by combining the white sugar and 1 cup of filtered water in a medium saucepan. Set the pan over medium heat and stir occasionally until the sugar dissolves into the water. This will form the base for your syrup.

Once the sugar has dissolved, let the mixture simmer without stirring. Allow it to cook for 10-15 minutes. During this time, the sugar will begin to caramelize, changing from a clear liquid to a rich, golden-brown color. Keep a close eye on the mixture to avoid burning.

When the syrup has reached the desired caramel color, remove the pan from the heat. It should have a deep amber hue and a thick consistency. This step is crucial for getting that perfect caramel flavor.

Carefully add the remaining ½ cup of filtered water to the pan, followed by the vanilla extract and sea salt. Stir gently to incorporate the water and dissolve any hardened bits of caramel. The addition of water will loosen the syrup to the perfect consistency.

Allow the salted caramel syrup to cool to room temperature before transferring it to a clean, airtight container. Store the syrup in the refrigerator for up to one month. The syrup will thicken slightly as it cools, making it the ideal consistency for drizzling over desserts, stirring into drinks, or using as a topping for various treats.