2 tablespoons (30 ml) water

1/2 cup (125 ml) sugar

1/4 cup (60 ml) 35% cream

2 tablespoons (30 ml) salted butter

In a saucepan, bring the water and sugar to a boil. Cook without stirring until the mixture turns golden brown. Remove from the heat and gradually add the cream and butter. Watch out for splashes. Stir until the caramel is smooth. Cool completely.

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