Salted butter caramel

Preparation

1. 1

   Make a dry caramel: put the sugar in a saucepan on induction setting 6/9. Do not stir; simply tilt the pan.

   💡 The sugar should turn a deep amber colour.

2. 2

   Off the heat, add the cold butter in pieces. Watch out for splashes.

   💡 The mixture will bubble up vigorously.

3. 3

   Return to low heat (setting 3). Gradually add the warm cream. Stir. Add the fleur de sel.

   💡 Pour into a jar. Keeps for 3 weeks in the fridge.