Caramel sauce

Active: 25 minutes; Total: 25 minutes; Yield: 1 ¼ cups 

Sugar, granulated	1 cup
Butter, unsalted, cut into pieces	6 tablespoons
Cream, heavy	½ cup

1. Add the sugar to a Dutch oven, nonstick, preferably cast iron; stir a little so it sits flat, even layer. 
2. In a small saucepan over low heat, melt the butter.
3. In another small saucepan over low heat, warm the cream.
4. Warm the pot over medium heat and cook, stirring constantly with a wooden spatula, until the sugar liquifies and is a dark caramel color. (It’s like making roux; there’s a lot of nonstop stirring for about 20 minutes.)
5. Remove from heat, and whisk in the butter until mostly incorporated. (The caramel will bubble up rapidly, so be careful and continue to whisk. The mixture will look stringy after combining.)
6. Slowly pour in the cream, whisking constantly until all the cream has been incorporated. 
7. Set aside to cool in the pan for 10 minutes, then strain into a lidded glass jar to cool completely.