Use a clean and heavy bottom pot for your caramel to avoid crystallization. Gently warm your cream before adding to the caramel. You don’t want it bubbling over!
Place sugar into a heavy pot and pour water over top. Place your pot on medium-high heat and cover with a lid. Once you see the sugar beginning to boil, remove your pot lid.
Place your cold butter into a heatproof bowl and rest a sieve on top.
Heat your heavy cream in the microwave for about one minute, or until hot.
Continue to watch your sugar until it starts changing color. Once amber in colour, use a wooden spoon to stir the sugar until even in colour. Remove your pot from the heat.
Slowly pour in half of your hot heavy cream into your sugar mixture, stirring carefully. Pour in the remaining hot cream and stir until combined.
Pour the sugar and cream mixture through the sieve onto the cold butter. Let the butter melt into your mixture for about 5 minutes.
Gently stir the mixture until it comes together.
Set aside to cool completely and thicken.
This recipe keeps in the fridge for up to a month in an airtight container.