In a saucier pan add sugar and water. Heat on medium and stir until sugar dissolved. Turn heat to high and allow mixture to boil for about 10 minutes. You want the mixture to get a deep golden amber color.

Allow mixture to boil without stirring. You will need to keep an eye on it because if you’re not careful it will burn.

Once the sugar mixture has turned the deep amber golden color remove saucier pan from heat.

For this next step be very careful. Slowly whisk in a little bit at a time of the heavy whipping cream. Careful now as the mixture will bubble vigorously. Then add the butter and stir until melted.

Allow mixture to rest in pan until cool.

After the sauce has cooled transfer to a glass container (I use a kitchen funnel and pour the sauce into a mason jar). Viola! Homemade Caramel Sauce!

Once the sauce cools completely it will thicken up. Refrigerate leftovers and reheat as needed. Since there are no preservatives in this recipe use this sauce up within 3-5 days. Enjoy!