Bring cream just to a boil in a small saucepan over high heat. Reduce heat to low and keep the cream warm. In a large high-sided saucepan over med high heat, dissolve the sugar in 2 tbsp of water. As the sugar mixture begins to bubble, watch for crystals developing on the inside of the pan just above the liquid. Using a pastry brush dipped in water, brush the inside of the pan right above the crystals so the water drips down and dissolves back into the liquid. Gently stir and cook evenly until the mixture is dark golden brown. Remove the pan from the heat. Very carefully add the hot cream to the sugar mixture a few tbsp at a time. The liquid will bubble up dramatically. Stir the sauce and cook for one minute. Remove from heat. Add the remaining ingredients and stir well.