Learn to make one of the most delicious sauces ever created – caramel. Don’t let it intimidate you! If you don’t want away, you can master this. And, once mastered, it’s available for use in coffee, on ice cream, in desserts, and all kinds of scrumptious dishes.
The most technical part of this recipe is watching the color of the sugar as it’s cooking. So, use a light-colored pan. It will help you see the actual color as it’s getting darker.
If it starts smoking, it’s gone too far. Ask me how I know …
And, it’s better to undercook it a little bit than overcook it.
The caramel will keep on the counter for a few days or in the refrigerator for several weeks – if you don’t eat it by the spoonful before that!
