Pour sugar into an even layer in a large sauce pan. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.

Once the sugar has melted, stop whisking and allow it to cook until the sugar turns to a little darker amber color and the mixture has a nutty aroma. Remove caramel from the heat.

Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.

Next, slowly pour the heavy cream into the caramel and whisk until combined.

Cool for about 10-15 minutes before using, or store leftovers in a jar with a lid. Refrigerate up to 2 weeks.