Here's what you need:
1C granulated Sugar
6T salted butter, cubed and room temp
1/2 C heavy whipping cream, room temp

In a heavy bottomed saucepot, put sugar and put on medium-low heat. If you go to hot, the sugar will burn. . .  Stir or whisk until the sugar clumps and then melts (about 10 minutes). It will turn an amber color, just be careful not to burn it. Once to the amber color, pull of the heat and stir in butter. It will boil up, so be careful. Then add the heavy whipping cream stirring constantly to keep from burning. Put it in your glass jar and let cool completely. Store in the fridge, covered, for up to 2 weeks.

TIP: if your sauce has been chilling, it will be pretty thick; you can zap it in the microwave for 10 sec to make it a little more flexible to use OR leave it out for about and hour to let the chill wear off.