1. Heat the sugar in a saucepan over medium heat. Let it melt without stirring to avoid lumps. As soon as the sugar is dissolved, remove the saucepan from the heat. 2. Add the butter in small pieces while continuously stirring. 3. Put the saucepan back on the heat and add the cream while still stirring the caramel mixture. 4. When the sauce is smooth and thick, remove it from the heat and add a good pinch of salt (taste as you go – be careful not to burn yourself!). Ready to serve