Take sugar in a thick bottomed non-stick pan. Heat on a low flame.
Keep stirring occasionally. Slowly you will notice that sugar has started to melt.
Keep the flame low and stir occasionally. Once the sugar melts completely, remove from flame.
Add soft butter and stir. Soon after that add cream and mix well.
At this stage if you find that the caramel has started to thicken and it is difficult to mix everything, again reheat on a low flame and keep stirring continuously.
After a few minutes you will observe that everything is mixed well and our caramel sauce is ready.
Let the sauce come to room temperature. Once it cools down, store in an air-tight container and refrigerate. Use as required.
You can use this sauce for your puddings, as a topping on ice-cream, cakes and many desserts.
You can store this in an air-tight container in refrigerator for about 15 days.