This caramel will last in the refrigerator for 2-3 weeks.
1 cup sugar
1/4 cup water
6 T. unsalted butter, cut into cubes
1/2 cup heavy cream
pinch of salt
Add the sugar and water to a 3-quart heavy bottomed saucepan. Stir until dissolved.
Cover and heat over medium heat and cook until the sugar dissolves and is amber in color and is bubbling. This could take between 8-12 minutes.
Remove from heat and whisk in butter, one cube at a time until incorporated. Now, slowly pour in the cream whisking continuously until all of the cream has been incorporated. (Take care when adding the cream as the hot sugar will bubble up and release steam). Add a pinch of salt and stir to combine.
Allow to cool and enjoy!