transfer sugar into a sauce pan. Make sure to use heavy bottom pan here else sugar will burn quickly.
keep the flame medium. Always use medium flame/ temperature to make caramel sauce. Do not use high flame to make sauce as sugar will burn quickly.
stir sugar constantly and slowly add 3 tablespoon water in batches.
make sure you are stirring the mixture constantly.
sugar will eventually melt into a brown, amber color as you continue stirring.
once sugar is completely melted, add butter and quickly remove the pan from the heat and step behind. mix it well. put the pan again on the flame. Be careful in this step because the caramel will bubble rapidly when the butter is added.
once the butter is completely melted and mixed, slowly add cream. Caramel will bubble rapidly again.
mix cream and simmer the sauce for 40 seconds on medium flame.
Turn off the flame and remove the pan. Keep stirring the mixture for 1 minute or 2.
Your sauce is ready. once it is cooled completely, transfer in a jar.
Video
Notes
I used granulated sugar here. You can use regular white sugar too.
You can use either salted or unsalted butter. Salted butter will give a slight salty taste. I used unsalted butter here.
I made this sauce with 35% cream. You can use amul fresh cream.