In a large saucepan (so that the caramel boils calmly) with a thick bottom, put the sugar and pour the beer, stir over medium heat until the sugar dissolves. Leave to cook for 10-15 minutes (without interfering) until soft caramel.
Then add oil, stir until dissolved. Remove from fire.
Pour in the cream, mix until smooth, add salt. Leave to cool down a bit. Pour into banks.