In a deep pan heat the sugar. Stir constantly with a wooden spoon.
The sugar will melt to an amber-coloured caramel. Keep stirring take care not to burn the sugar.
Once sugar has melted completely add the butter carefully as the caramel will bubble. Stir well till the butter has fully melted.
Next add the cream slowly in a drizzle, don’t forget to keep stirring. The mixture will bubble and splatter. Take care but continue stirring.
Boil the mixture for a minute the sauce will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt.
Allow to cool down before using.
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