1. Start in a thick bottomed saucepan with high sides by mixing the sugar and water.

2. Add the saucepan to medium heat and stop stirring.

3. Swirl the saucepan to melt the sugar evenly (remember, don’t stir it).

4. Once the sugar has a deep golden-brown color, remove from heat, and add all the butter (careful, it will foam up)

5. Stir until the butter has melted completely into the sugar.

6. Whisk in the cream (more foaming).

7. Whisk until you have a consistent sauce.

8. Stir in the salt.

9. Set it aside to completely cool.

10. Pour into glass bottle(s)/jar(s) and store in the refrigerator for up to two weeks.