Put the heavy cream into a heatproof bowl and microwave until it's about 50℃.
Heat the granulated sugar and water in a small pot. When it begins to brown, mix in a large, circular motion until the entire mixture becomes a caramel color.
Add a pinch of salt to Step 2. It will burn quickly, so adjust the color by adjusting the distance from the heat.
When the caramel has a good consistency and color, remove from the heat and mix in the warmed heavy cream from Step 1 a little at a time.
Pour into a sterilized jar (such as for strawberry jam) and store in the refrigerator.
Story Behind this Recipe
I always make this whenever I have leftover cream.
When adding the heavy cream in Step 4, it may boil over, so please take extra care during this step. If you use low-fat heavy cream, it will separate! It will harden when chilled, so put it into a heatproof bowl and warm it up a bit in the microwave to soften.