Hazelnut Caramel Sauce

1 cup sugar
1/3 cup water
1 cup heavy whipping cream
1 teaspoon unsalted butter
1/4 cup hazelnut liqueur

Place the sugar in a saucepan and gently moisten it with the water. Without stirring, cook over high heat until the sugar starts to turn brown. When the caramel starts to turn brown, swirl the pan to even the color and cook just until golden brown, about 2 minutes longer.

Slowly add the cream and cook, again without stirring, until the mixture is golden brown and the sugar is dissolved. Add the butter and liqueur and cook another 2-3 minutes.

 Serve warm or keep refrigerated for about 1 week and heat when needed.