Place a heavy bottom pan onto medium heat on the stove top.

Add sugar and water to the pan and stir until dissolved.

Add the butter and stir until melted, then stop.

Allow the sugar to cook until turning a dark brown (do not stir).

Remove from the heat then use a whisk to incorporate the cream (it will foam up a little so be careful).

Add the salt, cinnamon, cayenne pepper, and vanilla extract then mix thoroughly.

Serve immediately on cold ice cream or store in an airtight container in the fridge and use within 3 days.