Gather your utensils and ensure they are grease free.
Heat the sugar in a large pan over medium heat, stirring constantly with a spatula.
The sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Be careful not to let it get too dark or it will become bitter.
Once the sugar is completely melted, very slowly, pour in the double cream while stirring.
Remove it from the heat and immediately add the butter.
Stir until it has a smooth consistency.
Refrigerate it for at least 1 hour for it to thicken.
Your salted caramel is now ready! You can enjoy it as a filling for your macarons, on toast, yogurt or with fruits…