Use a tough saucepot for this, nothing with teflon. Wooden spoons usually do not melt, grab one.
DO. NOT. STIR. THE. SUGARWATER.
Pour granulated sugar into cold saucepan.
Gently pour your 2 oz. of water over the sugar, do not splash it and don't let any sugar water bounce up the sides of the pot.
Do not stir it. Seriously.
Ya pour water in and LEAVE IT. Even if there are dry looking bits of sugar, don't stur.
Turn on the burner to medium high heat.
You are now tied to the stove.
Stand there and watch it like a Russian on Facebook.
It will start to bubble as it cookes.
Once part of the mixture starts turning golden, you slowly stir in the cream and turn the heat to low. (Yes, NOW stir.) Don't let it turn brown, you will smell it right away if you burned it. If you burn it, start over.
Step 9 is by tself because that's the dramatic part of this. Once the cream hits the hot sugar, it's goign to bubble up and hiss at you. Right when its scaring you is when I also want you to turn the heat down. But it's okay, you got this. You are going to slowly pour in that cream, slowly stir the hissing firt that results, and you are going to reach over and turn the heat down.
Once the major drama subsides, slowly pour in the whiskey. It may fizz a bti at this too, but you are almost done. This will not be hot enough to ignite.
Turn the heat off, move to a cold burner, and keep gently stiring. If any hard lumps of sugar occur (damn sea monsters) just fish those out and toss 'em.
Let your caramel cool enough to handle and drizzle it over your pies.
Have a shot. You earned it!