Step 1

Place your sugar into a pan on medium heat.

Step 2

Watch for the edges of the sugar to begin to turn to liquid.

Step 3

Using a heat-resistant spatula or spoon, stir the sugar every few seconds. Be sure to scrape the bottom for any bits that may start to stick.

Step 4

Continue to stir as the sugar clumps together in large lumps and begins transitioning into a golden-colored liquid.

Step 5

Stir constantly until the clumps are gone and the sugar is now completely liquid.

Step 6

Turn the heat off as you carefully add in the butter. Use a spoon or spatula if possible, as the butter will cause the caramel to bubble up when added.

Step 7

Stir in the butter for 2 minutes.

Step 8

While stirring, carefully pour the cream into the mixture. Once fully combined, remove the pot from the stovetop and allow to cool.

Step 9

Serve immediately or store in jars and refrigerate for future use.