Caramel Sauce

Making your own caramel sauce is surprisingly easy and tastes much better than store-bought! For the best results, use a medium saucepan with a heavy bottom, as this will ensure even heating and prevent scorching. While you can rely on intuition and the color of the caramel to gauge its readiness, a candy thermometer removes the guesswork and provides more consistent results. I love turning this into salted caramel sauce and adding the sea salt at the end.