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Place sugar in a medium saucepan and cook over medium heat.
Stir constantly with a wooden spoon or a whisk.
Sugar will begin to form clumps. Keep stirring until it begins to melt into brown liquid.
Once sugar is completely melted, add butter remove from heat and stir butter vigorously until well incorporated. BE CAREFUL to not spatter as the liquid is VERY hot.
Return to the heat and add the cream. Once again the sauce is going to splatter, so be very, very, careful!
Boil for 1 minute.
Remove from heat and cool for 5 to 10 minutes before using.
Store in an airtight container in the refrigerator for 2 to 3 weeks.