Heat the granulated sugar and water in a medium saucepan over medium heat and stir until the sugar has completely melted.

Stop stirring and watch the sugar boil until it starts to turn golden brown (about 5-6 minutes). It will change to the perfect caramel amber color quickly so keep an eye on it. You want to make sure you remove the pan from the heat before it gets to dark brown. If it gets too brown and smells burnt then toss it out and start again.

Once it has reached the perfect deep amber color remove from the heat and quickly whisk in the heavy cream. It may bubble and sputter a bit so be careful.

Return the saucepan to low heat and continue to whisk until completely smooth.

Add the butter and continue to stir until melted.

Allow to cool completely before spreading on cookies. Store any remaining caramel sauce in an airtight container in the fridge for up to two weeks.

Preheat your pizzelle iron.

Sift the flour, baking powder and cinnamon into a mixing bowl. Add the salt and whisk well to combine, set aside.

In the bowl of a stand mixer beat eggs for about 4 minutes until thick. Gradually beat in sugar followed by melted butter and vanilla.

Add the flour mixture in 2-3 batch, mixing on low in between each until combined.

Place a rounded Tablespoon of batter into the center of each pizzelle form. You may want to position the batter a little towards the back of the form if you find that it pushes the batter up when you close the lid.

Close the pizzelle maker and check after about 20 seconds. You can close for another 10 seconds or until the cookie is golden brown.

Use a spatula to move the finished cookies onto a flat cooling rack. Once all of the cookies are done and cooled spread a thin layer of caramel on one and top with another.

Store the cookies in an airtight container in the refrigerator.