1 cup sugar
1/4 cup water
2 Tablespoons butter, cut into pieces
1/3-1/2 cup heavy cream
In a heavy bottom saucepan, heat the sugar and water over medium heat.
Let alone until it starts to bubble and changes in color.
You can swirl the pan or brush the side with a wet pastry brush to prevent crystalization.
Heat the sugar water mixture until golden but no more than golden brown.
Note: When it's starts to bubble and is already coloring, please keep an eye on it for it can go from golden brown to burnt in a blink of an eye.
Pull off heat and whisk in the butter.
Then whisk in the cream.
Using 1/2 cup cream will give you a thin sauce that is good for plating but if you want a thicker sauce for ice cream I would suggest using 1/4 cup first then add more to thin out.