Method

In a clean, heavy bottom pan over medium heat, pour in sugar so it evenly covers the bottom of the pan.
Let sit in the pan, for about 8 minutes, until about ¾ of the sugar has turned to liquid. Begin swirling the liquid sugar in your pan to keep the center from burning. Keep a very close eye on the sugar!
Add your butter and quickly begin whisking.
While continuing to whisk, and almost immediately after the butter is in the pan, add the cream and continue to whisk to incorporate all of the ingredients into the sugar.
The caramel will begin to bubble. Be careful not to allow the caramel to boil or bubble over as you’re whisking.
Once incorporated, your caramel will be a pretty, light brown color. Carefully add the caramel to a mason jar and allow to cool.
Store the caramel at room temperature for up to one month.