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Place 200g of sugar into a non-stick saucepan. Add 30 ml of water.
Heat the sugar and water over low-medium heat, letting it boil without stirring at first.
Meanwhile, heat 150ml of heavy cream in the microwave until warm.
Cut the 50g of butter into small cubes.
Once the syrup reaches a golden amber color and all crystals have dissolved, carefully pour in the warm cream gradually, stirring constantly between each addition.
Boil down the mixture for 1 minute, then remove from the heat.
Place the caramel into a blender cup. Add the cubed butter and salt to taste, then blend until smooth and glossy.
Pour the caramel into a jar. It will be liquid while hot, but will become thick and gooey when refrigerated.