If you'd like to see me make this caramel, you can find the process at the beginning of my Fall Harvest Cake vid - here!
Place the sugar into a heavy pot and pour the water on top. Place your pot on medium high heat and cover with a lid.
In the meantime, place the cold butter into a heatproof bowl and rest a sieve on top. Heat your whipping cream in the microwave for about one minute, or until bubbling. You don’t want it to boil over. Keep your butter and cream close by.
Once you hear your sugar mixture beginning to boil, remove your pot lid.
If your sugar is crystallizing along the sides of the pot, wash it down with water and a pastry brush.
Continue to watch your sugar until it begins to amber. This usually happens in one area. Stir the amber sugar around gently, to ensure that all your sugar caramelizes evenly.
This is where your senses come in! When all of your sugar becomes a lovely amber colour, and you can smell caramel and see tiny bubbles on top, it’s show time!
Put on your oven mitts and remove your pot from the heat. Working quickly and safely, pour the hot whipping cream into your caramel slowly. Stir the cream in with your wooden spoon - it will bubble wildly. Then pour your caramel through the sieve onto the cold butter. This will cool the caramel down and stop the cooking process while melting the butter.
Let the butter melt into your caramel on its own for about 5 minutes. Then gently stir the mixture until it comes together. I know how heavenly your caramel smells right now but don’t dip your finger in yet. Be careful not to burn yourself! Set your caramel aside to cool completely and thicken.