Step 1

Heat granulated sugar and water in a medium saucepan over medium/low heat until the sugar has dissolved. Don't let it simmer at this stage.

Step 2

Once all the sugar has dissolved bring the mix to a simmer on medium heat. Do not stir the caramel once it comes to a simmer or it can crack.

Step 3

Cook steadily until you reach a rich amber-colored caramel, roughly 6-7 minutes. Be careful not to burn.

Step 4

Once you have a rich caramel immediately add the cream. Be careful in this step because the caramel will bubble rapidly when the cream is added.

Step 5

Next, very slowly, drop in the butter. Since the butter is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Step 6

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Step 7

Remove from heat and stir in the salt. Allow to cool down before using.