Caramel Sauce

This is easy.

1 cup of sugar
6 T butter - cut into 3 or 4 hunks
1/2 c. cream

Use a heavy medium-sized saucepan.
Melt sugar slowly on medium low heat. Stir often and don't let it burn. By the time it's melted it will be golden. (If it burned, throw it away and start over.)
Add butter hunks and stir until butter is melted - it may not incorporate but don't worry.
Add cream. Ingredients will foam up. Just stir and stir until you have a smooth sauce.

Keeps well in refrigerator.