Salted butter caramel

Ingredients:

• 250g sugar
• 2 tablespoons water
• 100g Guérande salted butter
• 20cl cream

Preparation:

Place the sugar in a saucepan with the water and heat over a high heat (but not too high) until the mixture becomes a light roux.
Cut the butter into small cubes and gently whisk in, continuing to add the cream.
Leave to cool a little and place in a glass jar (jam jar type) to keep in a cool place (for a maximum of 15 to 20 days… at first sight, because in my case the jar never lasted that long!).