Stir together sugar and water in a saucepan. Heat over medium-high heat and bring to a low boil, stirring occasionally.
Once it boils, do not stir anymore. Boil for about 15 to 20 minutes, until it becomes an amber color {keep an eye on it to make sure it doesn't burn}. Remove from heat. Let cool 2 minutes, then carefully stir in butter. Once it is completely incorporated, slowly stir in the almond milk until it is completely incorporated.
Return to heat, and simmer over medium/medium-low while stirring very often. It will be pretty runny right now. Simmer until it thickens and becomes like caramel sauce {Mine took about 20-30 minutes. Just be patient}.
Remove from heat and stir in molasses and vanilla extract. Let cool about 5-10 minutes until it thickens, and serve.
Refrigerate any unused sauce.
Notes
*Makes 1 cups of caramel sauce.*Keep the caramel sauce in the fridge for up to 1 week.