Place sugar in a large saucepan with high sides, heat burner to medium high. Watch sugars melt and gently swish mixture so no sugar burns. (This will make your caramel taste bitter). When sugar is melted and lightly amber colored stir in butter until well mixed. Reduce heat to medium or medium low (depending on how 'hot' your stovetop is). Add bacon infused cream, stand back, the mixture will boil up. Stir until well incorporated, and continue to boil for 3-4 minutes. Remove from heat. Set aside to cool. Store at room temperature for 1 day, then after that, in an airtight container in the refrigerator.