Salted caramel is a true passion

In a small saucepan, combine the sugar and melt it over very low heat. This step may take a while, so be patient.
Meanwhile, heat the heavy cream. Once the sugar has completely dissolved and turned a caramel color, remove the saucepan from the heat and add the hot heavy cream.
Be careful of splattering.
Stir well and return to the heat for a few minutes. Turn off the heat.
Add the softened butter, stirring constantly.
Add the remaining heavy cream.
Pour the mixture into a glass jar and let it cool to room temperature.
Store the caramel in the refrigerator.