1 cup sugar
1/2 cup water
1 cup heavy cream
2 tablespoons butter

In a saucepan, bring the sugar and water to a boil, stirring regularly until you get a deep caramel color. The syrup should be brown and thick. Quickly whisk in the heavy cream and two tablespoons butter. Continue cooking until you have a rich, dark thick syrup. Approximately two to four minutes. Let cool, use immediately or refrigerate for later. Just heat slightly in the microwave to make it pourable.