Place the sugar in a large heavy-bottomed pan over medium heat. Once the edges of the sugar start to turn to liquid, stir with a heat resistant rubber spatula. Keep stirring every few seconds. Be extremely careful with the heat of the pan at this stage. Heating the sugar too quickly will result in a grainy burnt caramel.
The sugar will initially go very lumpy, then will turn to a golden liquid. Continue to heat whilst stirring until all the sugar (including any smaller lumps) have melted. If it seems to be taking a long time, turn the heat down whilst stirring, to prevent the caramel from burning.
Once all the sugar has melted, very carefully add the butter to the pan. It will bubble and spit, so you may want to lower it in with a spoon to be extra careful.
Stir the butter in for 2 minutes. You may find that the butter doesn’t completely stir in – some of it may stay on top. This is fine (it will mix in properly once the cream is added).
Pure in the cream, whilst stirring. The caramel will bubble up quite a lot at this point. Once combined, allow the caramel to bubble for a minute – stirring once or twice – then turn off the heat.
Leave to cool, then pour the caramel into one large or 2 small sterilized jars.
Serve once cool, or cover and refrigerate until needed.
You can use any leftover caramel to create amazing caramel apples!