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First is very important that your butter is at room temperature.
And as for the pan, it is best to use a medium heavy bottom sauce pan so your caramel doesn't burn.
First, we're gonna heat the sugar over medium heat, and this will take a little bit longer if using an electric stir.
And while we wait for that to heat up, I'm gonna warm our cream as well.
After a few minutes, the sugar will slowly start to melt, and we'll kind of wanna nudge it around just for even Browning.
Very quickly, that sugar will darken. So immediately take it off the heat and mix in the butter.
This is why it's important the butters at room temperature and the cream is warm. Otherwise, if you add cold ingredients to hot sugar, it'll just all try to harden.
And once it's chilled, it'll thicken into the perfect consistency.