In a large bowl, over double boiler, melt sugar. Scrape sides of bowl to ensure even melting. Sugar will turn to a rich dark brown colour. BE CAREFUL, do not over cook! Once mixture is full melted, remove from heat.
Add butter and stir until evenly melted in ugar. Mixture will bubble and double in size.
Once butter is fully incorporated slowly drizzle cream into sauce and mix. Once fully mixed, add Canadian whisky and whisk once more to fully bring the sauce together.
Pour hot caramel mixture into jar or dish for cooling, or serve warm over a freshly baked pie, brownies or cake! Store in the fridge in a sealed container and mix fully before serving.
