Combine the cream, butter and salt in a saucepan and heat over medium heat.

Stir continuously until the butter has completed melted. Remove from stove top and set aside on an oven mitt or trivet. Cover pan with tea towel to keep mixture warm.

In another saucepan, heat the sugar and water on medium-high heat.

Stir continuously until sugar has dissolved and has the color of dark amber. Watch carefully to prevent sugar from burning. It can happen in an instant.

Pour the cream that was set aside early into the amber colored mixture.

Stir to dissolve all contents until thick caramel develops.

Store in refrigerator in an airtight container for 1 week.