In your microwave safe 4 cup glass measuring cup, whisk together the sugar, honey and water. Microwave on high for 5-6 minutes. You'll want to watch it carefully...watch to make sure it doesn't bubble up and over (you shouldn't have this problem in the 4 cup measuring cup) but also that it doesn't overcook. You want the bubbling sugar to turn into a light golden color.  Any darker and your sauce will be bitter.

Once the bubbling sugar is a light golden color stop your microwave and open your microwave door.  Let the sugar mixture sit untouched for another 5 minutes.  It is crazy but as it sits it will turn to a dark amber color!

Once it turns deep amber, CAREFULLY remove the measuring cup from the microwave.  Get your whisk ready and slowly pour in your warm cream while whisking continually.  The mixture will bubble like crazy so keep whisking! Add your vanilla and butter and whisk until its all melted together and combined.  Add your sea salt to taste!

Store in a glass jar in the fridge for up to 2 weeks. You can use it cold for dipping or warm up again to drizzle over ice cream. Also delicious in coffee!