Bring cream to a boil in a large saucepan over medium heat. After it comes to a boil, turn off the heat and set the saucepan aside.

In another large heavy-duty saucepan, cook sugar, salt, water and honey over high heat until mixture comes to a boil. Brush inside of pan with a damp pastry brush at the point where the sugar syrup meets the sides of pan. Do this twice during cooking process to prevent sugar from crystallizing.

Cook mixture over high heat, without stirring, until it turns amber in color, about 6–8 minutes. Lower heat to medium and slowly add hot cream to sugar mixture while stirring constantly. Use caution as cream will bubble vigorously. Continue stirring until lump free. Remove saucepan from heat and stir in butter until it is completely melted. Stir in the vanilla. Allow to cool about 10 minutes. Ladle into 6- to 8-ounce jars for gifts. Seal and keep refrigerated.