Step 1

Pour sugar into an even layer in a large saucier pan.

Step 2

Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.

Step 3

Once the sugar has melted, stop whisking. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.

Step 4

Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.

Step 5

Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest.

Step 6

Cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.