It really was easier than I thought - the recipe came from this site.
The part that takes the longest is waiting for the sugar and water to boil to 350 degrees. When it turns into an amber color is when it's ready to add the other ingredients.
Here's Tommy testing the degrees. It was really difficult to let the syrup boil to 350 without heating it too quickly and burning the syrup.
The boil in progress.
Once the syrup reaches 350, you take it off the stove and add the first amount of heavy whipping cream...
When you add the whipping cream it causes the syrup to foam and re-act. This was science experiment quality boiling...
Then you stir quickly and vigorously.
When the bubbling has subsided - you add some butter and the rest of the heavy whipping cream. Again - the bubbles.
The finished product is delicious caramel sauce. Put it on brownies or ice cream. Or you can do as I do, and just eat it with a spoon.