Direction:

1. Combine the sugar and ¼ cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.

​

2. Warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes, remove from the heat and stir in the butter and salt until combined. Serve warm.