Dice salted butter.
In a little saucepan, put sugar and water.
Heat on medium heat without mixing until coloring.
Remove from heat and put butter all at once. However be careful with the projections. Mix.
Add liquid cream and mix again. More you will put cream, and less your salted caramel sauce with be thick. Do not forget that the sauce will thicken while cooling.
Pour in a jar and refrigerate.