Line a Pan: To make removal easier later, line an 8x8 inch (20x20 cm) baking dish with parchment paper. Ensure there is an overhang on the sides to lift the caramel out once it has cooled.

Measure Ingredients: Gather and measure all your ingredients before starting. This helps in keeping the process smooth and prevents any mishaps while cooking.

Heat the Sugar: Pour the sugar into a medium-sized, heavy-bottomed saucepan. Place the pan over medium heat.

Stir Constantly: Use a heat-resistant spatula or wooden spoon to stir the sugar gently and continuously. As the sugar heats, it will begin to melt and change color. Be patient and continue stirring to ensure even melting and to prevent the sugar from burning.

Melt Evenly: Allow the sugar to melt until it turns a deep amber color. This is the point at which the caramel flavor develops. Remove the pan from heat immediately once the sugar reaches this color to avoid burning.

Add Butter: Carefully add the butter to the melted sugar. The mixture will bubble up significantly. Stir the butter in thoroughly until it is completely melted and combined with the sugar.

Incorporate Cream: Slowly pour the heavy cream into the caramel mixture, continuing to stir. The caramel will bubble up again, so proceed carefully. Stir until the cream is fully incorporated and the mixture is smooth and well-blended.

Return to Heat: Place the saucepan back on the stove over medium-low heat. Stir the caramel continuously and allow it to cook until it reaches a temperature of 245°F (118°C) on a candy thermometer.

Check Consistency: If you don’t have a thermometer, you can perform a consistency test by dropping a small amount of caramel into a glass of cold water. The caramel should form a firm but pliable ball. If it’s too soft, cook for a few more minutes and test again.

Pour into Pan: Carefully pour the hot caramel into the prepared baking dish. Use a spatula to smooth the top and ensure an even layer.

Cool Completely: Let the caramel cool at room temperature for at least 2 hours, or until it is firm and set. The parchment paper will help you lift the caramel out of the pan once it has cooled.

Cut into Pieces: Once the caramel is completely cooled and set, use a sharp knife to cut it into squares or rectangles.

Wrap Individually: For a traditional touch, wrap each piece of caramel in wax paper or parchment paper. This not only keeps them fresh but also makes them easy to gift.