Heat the cream in a saucepan over medium heat. Set aside.
Place the sugar in a medium saucepan.
Heat over medium heat whisking as it begins to melt.
Cook until it reaches a nice amber color – about 4 minutes.
Lower the heat.
Slowly stir in the hot cream – whisk at all times until incorporated. Remove from the heat.
Add the cold butter. Mix well using a hand blender until smooth.
Pour the caramel into a glass jar. Let cool at room temperature.
Refrigerate until needed and up to a month.