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1
Leave your butter and cream on the counter for about an hour before you get started. I've found that using cream that's not super cold makes things a bit easier.
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2
In a medium sauce pan, add the sugar and water and stir with a whisk until it's dissolved. Put it on a burner set to medium high heat.
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3
For the next five minutes or so, your eyes will be glued to this pan, waiting for the perfect time to remove it from heat (you will also be restraining yourself from stirring as you'll end up with something entirely different than what you're trying to make if you give in).
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4
Just watch the sugar water bubble and once you see the edges begin to turn from gold to light amber, get ready to act, because things can go bad really fast. Once everything is amber and you see a darker amber color beginning to infiltrate from the edges, remove the pan from heat and slowly add the cream. Be careful as it will bubble and make some steam!
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5
Stir quickly so that everything mixes together well, and add the butter, one chunk at a time (then add salt, if you want salted caramel sauce). Mix well.
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6
Quickly move the finished sauce to a glass jar/dish so it can cool and use a spatula to scrape the remaining caramel sauce from the pan.
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7
Consider what you scrape off to be a reward for your intense concentration and ability to burn sugar just enough that you get a beautiful, delicious treat.
