Caramel Sauce

• 8 oz. sugar
• 2 oz. unsalted butter, soft
• 8 oz. cream, warmed

In a heavy bottomed stainless steel saucepan, heat sugar over medium-high heat. Stirring constantly with a wooden spoon or other heavy heat-proof spoon, cook sugar until it is melted and the color is of desired shade (be careful: sugar when heated is very hot, and burns quickly). Remove from heat and carefully add in softened butter; stir to melt. Watch the sugar as it will bubble. With a stainless steel whisk, stream in the cream slowly while whisking. If any large lumps are present, stir over low heat until melted. Strain sauce through a fine mesh sieve into a plastic storage container that is set over an ice bath. Allow to cool, cover and chill until ready to use.