Pour Sugar into a flat large saucepan.

Heat the sugar on medium heat and stir with a wooden spoon until the sugar melts down. The sugar will take a few minutes to melt down and it will clump at first. This takes about 10 minutes. Avoid using a whisk as the sugar will stick.

Once the sugar has melted, stop stirring as often and allow the sugar to turn an amber color. Watch it carefully so it doesn't burn. Remove from the heat while you prepare the butter.

Chop the butter into tablespoons and add to the melted sugar. It will bubble up. Put the heat on very low and stir the butter into the sugar. Keep mixing until the butter combines.

Slowly pour the whipping cream into the mixture and stir until combined. Turn the heat off and continue stirring. The caramel sauce should be thick and creamy at this point. Allow it to cool for about 10 minutes before pouring into a jar to store. Refrigerate for up to 2 weeks.