Add sugar to a medium sauce pan and begin melting it over medium heat.
Gently stir the sugar with a wooden spoon or silicone scraper. The sugar will begin to melt and clump up. Keep stirring until all the clumps are melted, this takes roughly 10-15 minutes. Once the clumps have melted, stop stirring and let the sugar cook a bit more. Watch it closely – sugar can burn easily at this stage!
When it has reached the desired color and is giving off a delightful nutty aroma, remove it immediately from the heat.
Whisk in the room temperature butter, one cube at a time. It will bubble and steam. Whisk until all the butter has been incorporated.
Slowly whisk the room temperature heavy whipping cream until it’s fully combined.
You now have caramel sauce! It may seem a little thin at this point; it will thicken as it cools.
Once cool, store in an airtight container like a mason jar or a plastic (food grade) squeeze bottle that is perfect for drizzling.