Take butter and cream out to allow to get to room temperature.

Melt sugar over medium high heat. Once it starts to melt watch like a hawk. Once sugar turns amber quickly move to the next step.

Add butter to the sugar and stir, stir, stir.

Once butter is mixed in, slow add cream while stirring,

Remove from heat and allow to cool. Once cooled pour into a container. Store in the fridge up to two weeks.