Take out your butter and cube it. Measure the heavy whipping cream and allow it to come to room temperature along with the butter. It must be lukewarm or room temp before cooking.
In a sauce pan over medium heat, add your white sugar to a dry pan. After a few minutes the sugar should start to melt.
Stir sugar with a wooden spoon or whisk as it continues to melt. You should notice the sugar starting to brown. Do not leave the sugar unattended as it can go from melting to burning very quickly. Continue caramelizing sugar until it reaches an amber color. Don't let it go too dark.
Once it reaches amber color, add your room temperature butter. The butter and sugar will resist coming together a little, but continue stirring until combined.
Once combined slowly add your room temperature cream. If the cream is too cold, it will turn hard similar to toffee. Stir in cream until rich and creamy.
Caramel will appear runny when hot. Allow caramel to cool and set for about 15 minutes before using or storing. Refrigerate in a mason jar with a lid. Stores for about 2-3 weeks in a fridge and can be frozen for up to 3 months.