Always use a heavy, tall pot that will allow your caramel mixture to bubble up without spilling over.
Makes 3 cups
- 2 cups sugar
- ¾ cup butter, in 4 to 6 pieces
- 1 cup heavy cream
Place sugar in a large saucepan over high heat. Whisk constantly as sugar melts, stirring crystals until the sugar becomes a golden brown liquid.
Add butter, one piece at a time, to the sugar and stir until melted.
Remove pan from heat and add heavy cream. Whisk until cream is incorporated and sauce is creamy-smooth.
Pour sauce into a heatproof glass bowl and allow to cool until just warm before using in recipes.