In a nonstick pan, take the granulated sugar and cook on high flame, stirring continuously.

Sugar starts melting at about 2 minutes. Keep stirring. The sugar melts and starts to turn golden in colour, keep stirring.

It takes about 5 mins to turn to the colour we are aiming at. Simmer for a minute, then increase flame and cook when it starts bubbling.

Now slowly add the 1/4 cup water and take care to be little away as the syrup sputters.

Add all the water and again bring to a boil. This stage is enough for Caramel syrup.

To make the sauce, add 1/2 cup heavy cream, and mix well. Bring to boil and continue cooking.

This takes another couple of minutes to set. By end of nearly 9 to 10 mins your sauce is done.

The sauce will be runny, however as it cools down, it becomes thick and creamy.

Store in an airtight jar to be used as required.