This is going to be my go-to recipe for caramel sauce from now on! Mine turned out just like the picture: thick, but viscous enough to drizzle over dessert. I left out salt because not all my guests will like it. A few tips: 1. Cook on a lower heat, around medium. Never cook at a high temp!!! The sugar melts slowly, but as others say, it turns amber coloured in a flash. 2. Remove the pan from the heat every now and then because it helps avoid burning the sugar. The first time I ever made caramel I didn't do this and it became burnt. No worries though, just pour boil water into your pan, let sit until the water cools and clean out. Then start over. Easy peasy! 3. Have all ingredients prepped before beginning. This is crucial. Heat up your cream until just warm (don't have it boiling, just warm). 4. The cream will likely seize once added, but that effect is reduced since we heated up the cream beforehand. Just return the pan to the stove for a few seconds. Whisk the mixture and it'll come together in no time! 5. I halved the recipe, but next time I'll make it in full because it's THAT good!

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.