Put the sugar in a pot at medium heat. Leave it melt and caramelize, shaking the pot sometimes to stir.
Once the caramel has formed, add the butter at once (be careful of the splashes). Mix well.
Then pour the cream, and mix until the caramel is melted. Bring to a boil, then thicken it during 10 minutes, stiring regularly. The caramel will be still liquid, but it will get thicker once it has cooled down.
Pour in a clean jar, then put in the fridge for at least 2 hours.
There you are, your salted caramel is ready!
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