I made the caramel sauce and it was so very delicious. I am going to make it again but this time I am going to use your recipe for baked chocolate pudding. Thank you Martha

I did the recipe just like the video, which varies a little bit from the one on the text. Perfect taste and texture, very recommended!

Did it say anything about water I did mine this way it darkened really quick next batch 3 tablespoon water

Easy, quick recipe that tastes great! Watch Martha's video to help you see what you need to do. Gets dark quickly at the 5 minute mark, so keep an eye on it, take it off the burner when light Amber color. Great on homemade ice cream or drizzled on any dessert, yummy! This is truly a family favorite!

just made this recipe,it was very easy to put together,served it with a pear upside down cake,delicious!

I used a very heavy enameled cast iron dutch oven to melt the sugar, so of course it took longer than 3 minutes for the sugar to initially melt. :) The butter and sugar didn't quite seem to combine. 5 tablespoons, or even 4, might have incorporated a bit better. The sugar just seemed over-saturated and not able to take anyy more oil. However, it turned out very well, and it's all I can do to keep from eating this with a spoon out of the jar. So good!

I used a very heavy enameled cast iron dutch oven to melt the sugar, so of course it took longer than 3 minutes for the sugar to initially melt. :) The butter and sugar didn't quite seem to combine. 5 tablespoons, or even 4, might have incorporated a bit better. The sugar just seemed over-saturated and not able to take anyy more oil. However, it turned out very well, and it's all I can do to keep from eating this with a spoon out of the jar. So good!

I used this carmel sauce in the chocolate carmel sandwich cookies and the sauce was the best I've ever had. Didn't care for the chocolate cookies but the sauce and frosting was exceptional.

The other thing about the sugar turning quickly is that if you are using a good pan, such as one with a copper bottom, they retain lots of heat so pull it off a bit earlier than you anticipate and the residual heat will turn it. When I do caramel I add the cream off the heat and then return it just to smooth it out. Never had any problems with it. Good luck.

Perhaps your heat was too high. On my stove, 7 would be medium-high on any other stove, but on mine it's high. Don't go by minutes - if your heat is hotter than what was used in the recipe, it's going to cook faster of course. Go by color of the sugar. One other thing - you really have to act quickly with sugar. A matter of seconds and it'll be burnt. It can't hurt to remove the sugar from the heat and stir everything in. You can always return it to the heat to cook it longer if need be.