Prep. time: 5 minutes
Cooking time: 10 minutes

Check the texture of the sauce so that it's smooth, creamy and spreadable at room temperature, as well as deliciously runny when heated as a topping for ice cream, cake or pancakes. Don't tell anybody, but it's also delicious eaten with a spoon straight from the jar!

The caramel will keep easily for a week in the refrigerator.

To make it runny, simply warm it in the microwave for a few seconds.

1. Put the sugar in a saucepan with a little water - just enough to moisten the sugar.
2. Melt over low heat, without swirling the pan, until it forms a syrup. At this point, watch carefully so that the caramel doesn't brown too quickly. Lower the heat if necessary. The caramelization should occur slowly to obtain the cooked sugar flavor.
3. Once the caramel has achieved a nice amber color, stop the cooking by immersing the bottom of the saucepan in a bowl of cold water. This step will prevent any unpleasant splattering when you move to the next step.
4. Slowly add the cream off the heat, stirring well.
5. Add the butter in pieces.
6. Return the pan to low heat and whisk vigorously to obtain a smooth texture. Stop cooking as soon as it begins to bubble.
7. Pour the hot caramel into a sterilized glass jar - unless you can't resist using it immediately!
8. Garnish with a little fleur de sel before sealing.