Salted Butter Caramel Sauce soft and indulgent

1 In a stainless steel or enameled saucepan pour your sugar and your 0.4 cup (10 cl) of liquid

2 Without stirring let the sugar melt then with a whisk stir until it has taken on a nice brown color not too dark

3 Then off the heat, add the liquid cream while stirring, put the saucepan back on the heat for 1 to 2 minutes while continuing to stir

4 When your sauce has the consistency of condensed milk remove it from the heat and add the small squares of butter and salt crystals.
Then when everything is well combined transfer to a bowl.
You will thus be able to make the caramel with the taste of your choice only the liquid you put at the start will matter.
You will keep it in a small plastic bottle in the fridge then to reheat it you put it back in a bain-marie or you pass it for a few moments in the microwave.