Add the sugar to a pan and heat it on about level 6–7 out of 9. Let it melt slowly without touching it too much. It will melt on its own and turn golden.

Once the sugar has fully melted, remove the pan from the heat so it is not too hot. Be careful, because caramel is extremely hot and can burn badly if it touches your skin. Add the butter and stir until smooth and fully combined.

Pour in the heavy cream and place the pan back on about level 5. Stir until everything becomes smooth and homogeneous.

Pour the caramel sauce into a container and let it cool. As it cools, it will thicken slightly and become perfect for drizzling or swirling.