Salted caramel sauce

hi. here's the recipe for the sauce meant to replace the butterscotch in the chocolate delice.

1/2 cup castor sugar
1/3 cup thickened cream
75g unsalted butter, cut into 1cm cubes



Place sugar and 1/4 cup water in saucepan and stir over medium heat until sugar dissolves. Using a wet pastry brush, brush down side of pan to avoid sugar crystals forming. Bring to boil, then cook, swirling until a dark golden caramel. Remove from heat, immediately add cream (take care as mixture will spit) and stir to combine. Cool for 2 minutes. Whisk in butter one piece at a time. Stir in a pinch of salt. Cool.