mix the Rapadura and the water in a heavy bottom sauce pan

let set it on a burner over medium high heat

bring it to a boil

reduce heat and simmer for 10 minutes

lower heat if needed and stir in the cream very slowly-you don't want to add the cream to a boiling mess, so make sure it's not boiling

then melt the butter in

sprinkle in the salt and remove from the heat

add more salt if you like it more salty, I added another dash-we like salt

use immediately OR store in a mason jar in the refrigerator for 3-4 days