Entirely Elizabeth

3 Add granulated sugar to a stainless steel saucepan. NOTE: Do not use non-stick, ceramic, or cast iron saucepans because it alters how the caramel turns out.
0 Heat the sugar over medium heat and continuously stir using a silicone spatula until clumps begin to form. 
10 Once clumps form they will start melting, keep on stirring.
1 When the clumps melt into a thick and amber colored liquid you can move onto the next step. This takes 8 to 10 minutes.
4 Carefully add in the chunks of butter while whisking.
5 Continue vigorously whisking until the butter is fully incorporated. This takes 3 to 4 minutes. NOTE: Be careful of splattering butter, it is very hot.
6 Carefully and slowly pour in the heavy whipping cream while whisking.
7 Once the heavy whipping cream is incorporated stop whisking and allow the caramel to boil for 1 minutes, or until the temperature reaches [wprm-temperature value="220" unit="F"].
8 Remove from heat and allow it to slightly cool before pouring into a glass jar. NOTE: Caramel thickens as it cools so don't worry if it seems thin.
9 Store the homemade caramel sauce in the refrigerator. It will solidify in the refrigerator. Reheat on the stove or in the microwave before use.