Add <quantity>200<unit>g</unit></quantity> of sugar and <quantity>50<unit>ml</unit></quantity> of water to a saucepan over medium heat

Cook until light golden brown. Shake the pan while cooking to evenly melt the sugar

Add <quantity>80<unit>g</unit></quantity> of cubed butter and whisk to incorporate

Add <quantity>120<unit>g</unit></quantity> of heavy cream and <quantity>60<unit>ml</unit></quantity> of milk carefully to the caramel. Whisk to combine

Let it cool down a little and remove from the pan. The caramel sauce is ready

Enjoy it over tarts, cakes, sweet breads, or fruits.