Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a whisk, rubber spatula, or wooden spoon. The sugar will clump and eventually melt into a golden-colored liquid as you continue to stir. Do not burn.
Once sugar is completely melted, immediately but carefully stir in the butter for 2-3 minutes until completely melted. The sauce will bubble rapidly.
Slowly and carefully drizzle in the heavy cream, continuing to stir. The mixture will once again bubble and splatter. After the cream is mixed in, allow the caramel to boil for about 1 minute, then whisk until smooth.
Remove from heat; cool about 10 minutes before using.
Cover tightly in a container or mason jar and store the caramel for up to 2 weeks in the refrigerator. Simply warm it slightly before using it in a recipe.
Amount Per Serving
Calories112kcalCalories from fat 64
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: