Recipe:
300g granulated sugar
100ml water
120ml warm heavy cream (33%)
50g unsalted butter (room temperature)
Pinch of salt

Direction:
Place sugar and water in a heavy-bottom medium saucepan over medium-high heat. It is important not to stir because that can make sugar crystallize, just you can slightly shake the saucepan, but stop when it starts to bubble.

When it melts into an umber-colored liquid (190-200°C) remove it from the heat and carefully add Warm heavy cream( it will bubble up when you do) then add butter, and mix until melted. At the end add salt.

Let the caramel cool for a few minutes, then transfer to a heat-proof bowl or glass mason jar.

It will thicken as it cools. You can warm it in the microwave for about 1 minute when you need to work with it.

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