Place water and sugar in a large saucepan over medium-high heat. Do not stir. Once the sugar has dissolved completely, the mixture will start to bubble. When sugar is caramelized and gets a light brown color, remove the pan from heat. The whole process will take about 3-4 minutes.

Add in the cream little by little, stirring, until you get a very smooth sauce. Add in butter and give it a good stir. Add in sea salt, and stir again.

Place the pan back on the stovetop over low flame. Cook, stirring continuously, for 1-2 minutes or until butter is melted completely.

Remove from the heat, and leave it to cool. The mixture will thicken slightly while cooling.

Store in sterilized jars for upto 2 weeks in the refrigerator.