Salted caramel

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In a saucepan with a thicker bottom, add the sugar and pour in the water.
Once it starts to boil, turn the heat up.
Boil for about 10 minutes, stirring.
Be careful not to burn the caramel, as it will have a bitter taste.
Remove from heat and pour in the boiling cream.
Here you can add more or less whipped cream, depending on how thick you want it to be.
Add the cold butter cut into cubes, mix until melted.
Finally, add 1 pinch of salt.
Store the caramel in jars or containers, and refrigerate for up to 2 weeks.
Enjoy!