On an apple pie or straight from a spoon, it’s a marvel.
+For a small pot of caramel sauce (see photo):
° 100 g caster sugar
° 15 cl of liquid cream
° 50 g semi-salted butter
° a little fleur de sel (optional)
Pour the powdered sugar into a saucepan and melt it over medium heat. Warning: do not immerse anything in the pan, not even a spoon, otherwise the caramel will be missed. As soon as the caramel takes on a nice not too dark amber color, you can stop the fire immediately. For even cooking, you can mix the caramel while it is melting, stirring the pan slightly without splashing the sides.
Warm the liquid cream (in the microwave for example) and pour it all at once, but gently, over the caramel off the heat. Do not rush when pouring because you risk overflowing the caramel. Then add 50 g of semi-salted butter cut into small cubes, and mix with a whisk. Return the saucepan to low heat and whisk vigorously to dissolve all the pieces of caramel.
Pour the caramel into a glass jar (a jam jar will do just fine).