So here goes
What you need is a
None iron pot with a thick bottom a copper bottom is best.
2 cups of white sugar (420 grams)
170 grams of butter (12 tablespoons)
1 cup of heavy cream (240 ml)
1) Before you begin make sure you have everything ready to go. Making caramel is a fast process that can not wait for you to hunt around for this stuff.
2) Heat the sugar over moderately high heat in a heavy 3 quart saucepan. As the sugar begins to melt stir it vigorously with a whisk or wooden spoon. As soon as the sugar come to the boil stop stirring. The melted sugar should be a dark amber colour whisk in the butter and take the pan off the heat and count to three. Slowly add the cream and continue whisking. You will notice this mixture will become very foamy as you add these ingredients. Whisk this until the mixture becomes smooth and pour into a mason jar. If the mixture is to thick add a few drops of water at a time until you arrive at the right constancy. This is still very hot so be careful. You can store this in the fridge for up to two weeks and should be warmed before serving. It will make about two cups.
Note sugar will continue to cook even after you remove it from the heat so pay close attention to the colour because you do not want to burn it or all you have made is something called black jack used to colour gravy and losses all of it’s sweetness. When I tell you to have everything ready before you begin I mean it. Molten sugar is very dangerous so use caution