Instructions

1. Over low heat, cook sugar in a dry heavy saucepan, swirling the pan until sugar is melted and pale golden.
2. Cook caramel without stirring, swirling pan, until deep golden brown about 10 minutes.
3. Remove pan from heat. Carefully pour cream into sugar (mixture will bubble and steam vigorously), stirring constantly.
4. Return to heat and simmer, stirring, until hardened caramel is completely dissolved. Add butter and cook, stirring, until just incorporated.
5. Once again, remove from heat and stir in whiskey. Serve warm.
6. Or let cool and and refrigerate until ready to use. When ready to use, bring caramel to room temperature or rewarm gently and drizzle on anything and everything.