1. Heat the sugar in a small saucepan over medium heat, do not stir. As soon as the sugar starts to melt, you have to be careful because now it can burn quickly. As soon as the sugar is all liquid and the color is amber, add the butter and stir. Be careful, the caramel will bubble a lot!

2. When the butter is melted completely, slowly add the heavy cream while stirring constantly. Again, be careful, the caramel will bubble up again pretty much. Let it boil for a minute and then remove it from the heat. Add the salt and stir it in. Fill the sauce into an airtight glass jar and store it in the fridge for up to 2 weeks. Before you want to use it, you should warm it up again (eg. in the microwave for some seconds).