Caramel Sauce

Caramel Sauce
Ingredients
1 cup sugar
½ cup water
¼  stick butter 
1 can(7.6 oz ) table cream Nestle
Directions
* On high heat in a heavy deep saucepan combine water and sugar.
* Bring to boil. Reduce heat to medium, cook until sugar turns brown about 20 – 25 minutes. Brush pan sides with water once a while so sugar not crystallize.  Note: You can heat sugar
only without the water on medium heat in heavy deep saucepan. Stir rabidly  with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring, you can swirl the pan a little as needed till the sugar turns brown
*  Add the butter. Stir till the butter melts
* Slowly add table cream and stir constantly.  Note when you add table cream, the mixture will foam up fast and you may burn yourself so be cautious
* Whisk until caramel sauce is smooth and all sugar dissolve. Let cool in pan for a few minutes, then pour into a glass jar and let cool
* Store in the refrigerator for up to 2 weeks
 Hint: If your desire to have thicker sauce reduce table cream amount, more you reduce it more thickness you will get. Don’t forget that the sauce will get thicker while it cools
Note: The color of caramel sauce, light brown or dark brown depends on how much you cook the sugar before adding butter and table cream