Gather all your ingredients and measure them out.
In a heavy-bottomed saucepan, add the 400g of sugar over medium heat. Stir constantly with a wooden spoon or silicone spatula.
Once the sugar has completely melted and reached a deep amber color, carefully add the 165g of butter.
Slowly drizzle in the 250ml of cream while stirring constantly. Continue to cook for an additional 1-2 minutes.
Remove the saucepan from heat and stir in Maldon salt to taste.
Allow the caramel to cool for a few minutes before transferring it to a jar or airtight container.
