- Place sugar in a saucepan over medium heat, without stirring allow sugar to melt and change colour to a golden caramel. Brush down the sides of pan with a pastry brush and water.
- Move pot around in a circular monition to make sure all sugar has caramelised. Remove from heat, add butter and cream and with a wooden spoon stir. add salt to taste.
BEN'S TIP: Don’t use cream straight from fridge as it will be too cold.