For the salted caramel

• Make a thin layer of sugar on a pan and put it on medium heat. As some spots start to melt cover them with a thin layer of sugar. Continue until you have used up all the sugar in the recipe.
• Let it become a nice pale gold colour and don't use any utensil to mix at this point, only move around the sugar by tilting the pan. Voilá! You've made direct caramel.
• Once golden, add the cream and salt and stir vigorously. Be really careful because it's really hot and it will bubble up.
• Remove the pan from the heat, add the butter and stir. Let it cool down completely.
• If it's too thick, you can adjust the texture by warming it up and adding a bit of boiling water.