1 cup (250 ml) sugar

1/4 cup (60 ml) water

1/2 cup (125 ml) 35% cream, warm

1/2 teaspoon (2.5 ml) fleur de sel

1/4 cup (60 ml) unsalted butter, diced

In a saucepan, bring the sugar and water to a boil. Cook without stirring until the mixture turns golden brown. Remove from the heat and gradually add the cream and salt. Beware of splashing. Bring to a boil and simmer until the caramel is smooth. Add the butter and stir until melted. Transfer to a bowl and let cool completely.

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