Add the sugar and water to a heavy-bottomed saucepan; gently stir so that all the sugar is moistened. Be careful not to let any sugar crystals stick to the sides of the pan. If you see any crystals, use a pastry brush dipped in water to dissolve them.
Place the pan over medium heat, and cook about three to four minutes, until the sugar dissolves, turns clear and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) Do not stir! Stirring can cause the sugar to crystalize and give you grainy caramel.
Allow the sugar to bubble, swirling the saucepan occasionally. Brush down the sides of the pan, as needed, to prevent crystallization.
Continue swirling and cooking about 10 to 12 minutes, until the mixture thickens and turns a deep amber color like honey, keeping a watchful eye so the mixture doesn’t burn. You do not want the color any darker than honey, or it will taste burnt.
As soon as you see the correct color, remove the pan from the heat, and carefully add the cream. Whisk until completely smooth. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
Pour into a lidded glass jar, and allow to cool completely. (It will thicken as it cools.)
ChefAlina.com