Recipe Salted butter caramel

1. Put the sugar and water in a saucepan and bring to a boil to make a caramel. The caramel will take its color.
2. Outside heat, add the butter and salt, mix. Add the fresh cream, mix. Be sure to incorporate the butter and the cream in small quantities, so as not to cool the caramel.
3. Return to the fire and bring to a boil. The duration will depend on the result sought, more or less thick. The more the caramel cooking, the more the bitterness will be pronounced. Please note the caramel will thicken while cooling, the cold plate test can apply.
4. Fill your jammer with the hottest possible preparation, close, turn the jam 1 minute then let cool at the place.

Keeps 3 months in a fresh, dry and sheltered place. In the fridge after opening.