Salted Caramel

Ingredients:
165 ml double cream
1 large pinch (1 tsp) Salt de Fleur
90 g Demerara sugar
70 g castor sugar
120 g butter

Method:
1.  Place a heavy bottom pan over medium heat.  Pour the two sugars in.  When the sugar starts to melt, whisk it.  When all melted, STOP whisking.  If you need to move the sugar, swirl it around gently.
2.  Let the sugar get into deep amber caramel in colour.  Keep a close eye on the sugar, don't allow it to get too brown.
3.  Remove from heat.  Add butter, whisk it in.  Once melted, add cream SLOWLY (it will splutter).  Keep whisking.  Add in salt.
4.  Allow to cool in pan for 10 minutes.  Pour into jar and refrigerate.  When you need to use it, microwave 30 seconds.