Combine the white sugar, brown sugar, and 1/2 cup of water in a medium sauce pan with a heavy bottom.
2
Place the pan on the stove over medium heat (setting 4 on my stove top) and stir continuously with a wire wisk until all the sugar is dissolved.
3
One all the sugar is dissolved discontinue stirring and place a lid on the sauce pan. Turn the heat up to higher heat (I use 8). Set a timer for 2 minutes. Once the sugar water begins to boil, start your timer.
4
After the sugar water has boiled for 2 minutes remove the lid and resume stirring while the mixture boils for another 2 minutes.
5
After two minutes remove the pan from the heat and pour in the cup of warm water. Stir to combine.
6
Stir in the vanilla and the salt.
7
Allow syrup to cool in the pan for 15 minutes. Store in a jar in the refridgerator. Will hold for at least a month (may hold longer, but I used mine up within a month).
