In a pot add the sugar and add water to make sure all of the sugar is coated.This will help to guarantee the sugar will cook evenly. Keep the sugar and water from touch the sides of the pot, take a spatula and wipe down any sugar specks on the side of the pot. This will help prevent the sides of the pot from burning and ruining the cameral.
Turn the heat on medium/medium high and do not stir the pot - just keep a watchful eye on it.After the water evaporates and the sugar starts to turn a caramel brown color - still do not stir, the caramel sauce should be a medium dark brown before adding in the cream.
Add in the cream. This will make the hot sugar seize up and you will think you did something wrong but you didn't! Now stir! Keep it over medium heat and stir continuously until it all melts together into a smooth sauce.