Creamy Caramel Sauce

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I made this twice, because the first time, I waited for the brown color to fill the pan, at which point it was 352 degrees...then I let it rest for a minute. It was too bitter. The second time, I pulled the pan off the heat when the temp was only 340, and the browning was spotty - mostly around the edges. I let it sit off the heat for about 40 seconds before adding the cream, and it turned out beautifully! It was a deep golden brown, and not a hint of bitterness at all. I liked the detailed information provided at the beginning, but it does say she's going to be heating this sugar to 375, which is way too high. Just follow her lower directions, keeping in mind that 350 might be a little too long. Like the other reviewer, I think caramel that is a little too light is much better than caramel that's bitter.

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I should have known better, but I followed the directions when it said to "Remove the pot from the heat and let it sit for 1 minute." The caramel is the perfect color at 350 degrees and will only continue cooking itself with it's residual heat, becoming too dark and bitter very quickly if the directions are followed. I would just recommend that anyone going to try this should definitely use "a pot that is at least twice the volume of ingredients," and then just put the cream in right away, swirl the pan gently to help dissolve the caramel, and then continue as indicated. In my oppinion, it would be better to have a caramel sauce that is a just little too light in color and caramel flavor, than to have a caramel sauce that is too bitter and ends up in the trash. Otherwise, it's a yummy recipe.

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I followed the recipe to a T. but my sugar must have burnt because it was so aweful and bitter. Easy to follow instructions if that helps any.

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I Think this recipe is SO good! When you put it in your mouth,it melts and it tastes even better.