In a medium saucepan, combine the white chocolate chips or chopped white chocolate, heavy cream, granulated sugar, vanilla extract, and salt.

Heat the mixture over medium heat, stirring constantly, until the white chocolate is melted and the mixture is smooth and creamy.

Reduce the heat to low and continue to cook the syrup, stirring occasionally, for about 10 minutes or until it has thickened and reduced by about one-third.

Remove the syrup from heat and let it cool for a few minutes.

Transfer the syrup to a jar or other airtight container and store it in the refrigerator for up to one week.