Caramel Sauce

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I tried this caramel sauce recipe for the first time and I am NOT a patient cook. I do wish I would have read some of the tips given in the reviews first. I to had the same problems as in the reviews, but I have made sauces for many years and was able to fix the problems very easily just by cooking the sauce on low heat until all the sugar melted again and then I added butter and salt to taste. The caramel sauce turned out delicious. Thank you Ina!!

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Easy and delicious

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Amazing!!! Very tasty and turned out great! If you follow the recipe exactly it turns out every time. I even doubled mine and it turned out just as good

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perfect every time! i've made this probably 6 times and was perfect every time except the one time i stirred when i shouldn't have :P. beautiful! i add a bit of sea salt to mine and it's the best caramel sauce ever. top my cheesecakes with it and toasted pecans and everyone loves me :P

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Creamy & delicious. I took it off the heat as soon as the thermometer hit 350 degrees although it was not a "chestnut brown" color rather more light brown. The whole family gave it a thumbs up!

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350 degrees for caramel sauce? That's hard candy. Even with adding cream, that temperature produced burnt sugar, bitter and acrid. Never making this again. Wasted time and ingredients.

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Tasted wonderful. But had I not read the comments I would have completely screwed it up! I was able to make it without a candy thermometer which is why I tried it in the first place. I'm not quite sure what constitutes as a 'heavy bottomed' sauce pan-maybe that was part of my problem- but I made it in a copper-bottomed pot. It took about 30 minutes to just melt the sugar and another 20 or so to get to the right color. After adding the cream it was like I had made hard candy but I did an amazing job of staying patient (if I do say so myself and just waited for it to melt. Then I just let it reduce a bit and it came out wonderfully. All in all it took about 2 hours but I'm sure with practice it will get better. I am already planning on doing it again.

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This has become my go to recipe for Caramel sauce because it IS so good! Though it is time consuming, I do not mind, since the end product always makes me happy. Ina Garten never disappoints me; her recipes are spot on for my kind of cooking, which is not the easy or fast way.

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I like this recipe, but felt something was missing. I added a small amt of salt and it increased the flavor tremendously. Start with a very small amount. You can't take out...

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As soon as the show was over, I went right to the kitchen to make this. I couldn't find my candy thermometer so I went by color alone. The taste is absolutely wonderful. I'd like the sauce a little thicker but next time I will definitely use a candy thermometer - which of course I found the day after I made the sauce. I've put it in the freezer for safekeeping - I was afraid I would eat the whole thing myself! It took almost 20 minutes to make - I have an electric stove so I kept switching it among burners to make sure it didn't burn.