cream - watch the video to see (add to desired consistency)
salt - pinch (pinch)
cold water - watch the video to see (for brushing edges)
Instructions
Melt Sugar: Heat sugar in a pan over medium heat. Let it melt without touching it.
Prevent Crystallization: Brush the edges with a pastry brush dipped in cold water to stop the sugar from crystallizing.
Add Butter and Cream: Once the caramel is dark enough, turn off the heat, add cold butter, and whisk. Add a pinch of salt. Then, carefully whisk in cream to your desired consistency.