To a saucepan over medium-high heat, add the water and the sugar. Stir until the mixture heats up and the sugar dissolves, about 2-3 minutes. Remove from heat. Measure 1 cup of the mixture, also known as simple syrup (save any remaining for another use or discard). To the 1 cup of simple syrup whisk in the vanilla and salt. Allow the mixture to cool 5-10 minutes and then add it to the 2 cups of half and half. Stir well.
Keep creamer in a sealed container (I use a Mason jar) in the refrigerator. Use as you would store-bought coffee creamer. Shake or stir before each use.
You can always adjust homemade creamer to your preference. If you like your creamer less sweet, add more half and half until your perfect blend is reached. Or if you prefer it sweeter, add less half and half.