Place the sugar and water in a saucepan over high heat.

Do not stir. Allow the mixture to cook until it turns a deep golden caramel color.

Once the desired color is reached, carefully add the butter.

Begin whisking immediately until fully incorporated.

Slowly pour in the liquid cream while whisking continuously.

Be careful, as the caramel will bubble vigorously.

Once the cream is fully incorporated, let the caramel boil for 1 minute, stirring gently.

Turn off the heat and pour the caramel sauce into a bowl or airtight container.

Let it cool before using or storing for later preparations.