Heat granulated sugar in a heavy bottom pan over high heat and stir gently with a spatula.
As you continue to stir sugar it will eventually melt into a thick brown, amber-colored liquid, be careful not to burn.
Once sugar is completely melted, keep the flame to low and add butter; stir it into the caramel until it’s completely melted. Do not stir too much, lightly shake with a spatula.
Once butter melts, very slowly drizzle in the fresh cream and stir for few seconds, do not overcook take out the pan from the flame immediately to avoid overcooking.