salted caramel

I have for a really long time wanted to try to make salted caramel but I have hesitated some because of the fact that I know how I get when I make toffee. When I do, no one wants to be near me, I'm screaming and stamping when I pour the toffee and the damn small molds fall to one side and all that fine toffee is running out over the plate. But since there was no such element in making a salted caramel,  I decided that I dared. It was really good but apparently I did not whisk it enough when I had in the butter because it separated.

Salted caramel

2 cups granulated sugar

12 tablespoons unsalted butter, at room temperature

1 cup heavy cream, at room temperature

1 tablespoon fleur de sel 

 Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.Continue cooking until the sugar has reached a deep amber color. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from the heat and slowly pour the cream into the caramel.Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate. Set the sauce aside to cool for 10 to 15 minutes and then pour into a glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks.