Measure out the butter and cream and set aside.

Place the sugar in a medium pot and heat over medium-high heat. Leave the sugar completely undisturbed as it begins to melt. When you see it begin to caramelise, swirl the pot to move the sugar around so it melts evenly but do not stir the mixture.

When the sugar is completely melted, continue to cook until the caramel is very fluid and golden brown. At this stage, remove the sugar from the heat and add the butter and stir to combine thoroughly.

Add the cream and stir, then return the pot to the heat, stirring constantly until the mixture is thick and syrupy then set aside to cool.

Once cooled add a pinch of flaky sea salt.

This is a delicious topping for my vanilla icecream.

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