Divide 300 grams of sugar per 6 pieces – approximately 50 grams. In a small saucepan with a thick bottom pour the first batch of sugar and will melt, not stirring, until amber color. Next, add 50 grams of sugar, again melt. For a more uniform melting sugar pan can be tilted in different directions. So repeat 4 more times, until all the sugar melts. Put a bowl of creme fraiche on the fire and heat nearly to boiling. But do not let boil, it will curdle! Instead of creme fraiche, I used sour cream 30% fat. If you are unsure as to your sour cream, you can use it, if there is any doubt, it is better to take 33% cream. Now to the cream which just does not add and as a result, she may behave when heated inadequately. Go with cereals for example.

Caramelize sugar until deep amber color. Then remove from the heat and add the 65g of salted butter. I added the usual butter + 1 teaspoon of salt. Salt be careful. I teaspoon at the time. And you can empirically establish their rule, gradually adding salt and tasting caramel taste. Mix.

Add hot cream (cream, creme fraiche), but not all at once but gradually, in several approaches, each time stirring well.

Again, put the pan on fire and heat until the mixture reaches 108 degrees. Understand that the cooking thermometer is not at all, so timing – I was pretty cooked at a strong boil on maximum heat 6 min. If you have a saucepan with a thin bottom, the time should be reduced to 2-3 minutes, it caramel is cooked faster. Or reduce heat

In result, the hot caramel will look like this.

Pour the caramel into a deep bowl, cover with plastic wrap so that it touches the surface of the caramel and place in the fridge for a day. Caramel very well thick. All, you can remove the sample!