Cook sugar and 1/4 cup water in a saucepan without stirring until medium amber.

Remove from heat; carefully whisk in 1/2 cup hot water, then salt. Cool and refrigerate.

For each drink, stir 1 teaspoon vanilla into 3/4 cup hot frothed milk in a tall mug.

Slowly pour 2 espresso shots through foam.

Drizzle 1 tablespoon caramel syrup on top; serve without fully mixing layers.