2 cups white sugar
12 tablespoons butter (Cut into 12 pieces)
1 cup heavy cream
pinch of salt
Liquefy sugar in high sided pan (stirring and watching like an old hen), when all liquid add butter pieces. Milk fats in butter will cause foaming hence the high sided pot. Stir till smooth and add salt. You'll probably want a heavy pinch, so the salt comes thru. once sooth turn off the stove and stir occasionally. Its sugar, liquid napalm, you know the drill. Be careful, as it cools it thickens so don't worry about how thin it looks.
This stuff is totally awesome, I suggest you jst make some and try to keep it in a jar in the reefer, it won't last long!
When do you add the heavy cream?