Caramel Sauce

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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.

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This is perfect. It was my first time and it was great! I put it over popcorn and couldnt help myself the next day and just ate a spoonful. awesome. thanks for keeping it simple.

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Brilliant! The recipe worked perfectly (as Ina's always do, I find, the color's lovely, the taste is perfect. I'm using it with vanilla ice cream, rum-sauteed bananas, and toasted pecans. And, as Ina would say, "How easy is that?"

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This caramel sauce is awesome! I made it just like Ina's directions and it came out perfectly: silky, luscious, and beautifully golden. I don't know why there are low ratings; this recipe is wonderful. I have an electric stove and used pure cane sugar. I'm going to mix rice krispies into it and then dip it in milk chocolate like mini 100 grand bars.

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This caramel sauce was lovely. The only addition I made to it was to strain it at the end. There were large crystals left in the sauce. This was my first time making this sauce. I am waiting on the sauce to thicken now. I followed the recipe to a T. Thanks Ina!

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EASY!! EASY!!! EASY!!! And, More importantly ABSOLUTELY DELICIOUS!!!

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I halved this recipe and used turbinado sugar and oh my is it delicious! I did not use a candy thermometer; I just removed from flame completely when i saw the first hint of smoke. I poured into a jar and cooled in an ice bath and an hour later i have a chilled caramel sauce the consistency of peanut butter. It does not taste burnt, although I think using the raw sugar has given it a sharper taste than something you'd find in a candy bar. I will keep playing with this recipe - perhaps use a maple flavoring next time.

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very easy to make

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I thought this was a delicious sauce and I really appreciate that she sates what temperature the water and sugar mixture should be (randomly, I have a candy thermometer, I have a black pan so it's difficult to see when the color changes to brown. I didn't add anything different than what she has listed. Super, fabulous, wonderful.

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Just A Suggestion:
Pour over buttermilk pancakes, and add sliced bannana and pecans, or add a drizzle of fudge sauce. :