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1
Add the sugar to a heavy bottomed sauce pan
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2
Pour the water in close to the sugar, evenly over the surface of it, so it none of the water splashes onto the side of the saucepan.
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3
On medium high heat, without touching the sugar water mixture at all, heat the mixture.
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4
You can start shaking the pan when there are small boiling bubbles over the entire surface of the sugar.
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5
At the point you see the entire surface is covered, DO NOT step away from the pan; the sugar can start browning incredibly fast.
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6
Once the sugar is dark in color, but not burnt, lower the temp to medium and slowly add the cream to the pot, whisking it in furiously.
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7
Whisk in the butter, remove from the stove after 5 minutes (stirring frequently), and let cool at room temperature.
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8
WATCH OUT, THIS STUFF IS EXTREMELY HOT RIGHT OFF THE STOVE
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9
after about 2-3 hours of cooling, if your caramel has started to crystallized, bring it to a boil and add about 2 tablespoons of heavy cream, and let it cool again.
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10
I like to store this sauce in an empty honey bottle.
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11
I like to use it on my morning coffee and as a topping for certain desserts.
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12
You can keep this refrigerated for about a month.
