Reduce the heat to maintain a gentle boil; it shouldnt be spattering. Dont stir, but check frequently while boiling gently until the sugar begins to turn a light honey color in spots, about 20 minutes. Whenever sugar crystals form on the sided of the pan, wash them down with a wet pastry brush. Swirl the pan gently to even out the color. When the mixture reaches a rich, red=brown color, about another 8 minutes, take t he pan off the heat. Slowly pour in the cream(use care here). Stir, making sure any solidified caramel on the pan bottom or sides melts. (If it doesnt, set the pan back over med-low heat and stir gently until the caramel is completely smooth.)