Caramel Sauce

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You need to stir at the beginning until it starts to boil, then cover with lid for 2 minutes and you won't have wash down crystals on the side. Then don't stir and let it cook until the right color or temp however you're doing it. I just let it go until the color I wanted and continued from there. I thought it was very easy to do.

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Proportions are good however it's important not to stir the sugar and water at the beginning otherwise the sugar will eventually crystalize and harden up. I had to throw one out and the next time I stirred very gently after I put in the water just so the sugar was all covered by it - kept the heat on medium low for the rest of the time and did not touch it until the sugar was the right color and it was time to add the creme.

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Terrific, classic sauce. A few thoughts: make sure the sugar is completely dissolved before the water comes to a boil; if crystals still form on the side of the pan, wash the pan's sides down with a pastry brush dipped in water; if thicker sauce is the goal, add less cream.

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I made this twice and got the same results. Hard hard crystalized sugar stuck to pan and spoon. A mess! I read another person's recipe (same ingredients and it cautioned me not to stir at all. I tried a 3d time without stirring and still got a crystallized sugar mess. I give up! Maybe it had to do with my altitude (7,500 feet or my electric stove. I don't know, but there must be a trick to making this sauce I don't know. Definitely not "easy" as described.

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Great flavor and not too hard but I agree, it took mine longer than the times given on the recipe. I do have a question, I want my sauce to retain some shape (so my drizzle looks like a drizzle and doesn't dissipate. I've taken corn starch to the finished sauce and added it but it's been too thick and hard to work with, if I added cornstarch towards the end of the process, how much should I add?

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This is a basic caramel recipe, so no Ina didn't screw it up. I work in pastry and sugar is fickle, it's an art that you must master. Though corn syrup and cream of tartar do help to stop the crystalization process, they are not necessary to the recipe, so the recipe is not incorrect for not including these ingredients. I've made this recipe many times and the only reason I have seen it crystalize is because I've neglected it and allowed crystals to form on the sides of the pan.

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We love it! A rich, creamy, wonderful recipe. I did add a tablespoon of corn syrup and a pinch of salt and it did take longer to cook than the recipe states, but we live at high altitude and such things do take longer here.

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followed the directions...my turned to liquid. Now I have liquid carmel..I can use this in my coffee.

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Combined the water and sugar but also added about 1 TBSP of light corn syrup before I turned on the heat. No crystalization at all. Getting it to the right temperature definitely takes longer than 5 -7 minutes. Was closer to 15 or 20 for me. But it was fabulous. I will definitely NEVER buy caramel sauce from the store again. Yummy.

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I substituted whole evaporated milk for the heavy cream (didn't have any. Even though the Evap Milk has only about 1/4 the milk fat as heavy cream, it still tasted great. Can't stress how careful you must be when adding the milk and vanilla. This stuff is angry!. I also let it cool for about 10 minutes then gave it an ice bath. ( for lack of time
I Used my sauce to blend with non salted butter to make a tasty melba toast for the pre-meal conversation table. This recipe is 10 times easier than any of the others, and has room to make it unique to your style and taste!!! THANKS YOU!