Always use a heavy, tall pot that will allow your caramel mixture to bubble up without spilling over.

1. Place sugar in a large saucepan over high heat. Whisk constantly as sugar melts, stirring crystals until the sugar becomes a golden brown liquid.

2. Add butter, one piece at a time, to the sugar and stir until melted.

3. Remove pan from heat and add heavy cream. Whisk until cream is incorporated and sauce is creamy-smooth.

4. Pour sauce into a heatproof glass bowl and allow to cool until just warm before using in recipes.