Caramel Sauce

A wonderful dessert topping! Be extra careful while caramelizing sugar. It will be much hotter than boiling water. The final mixture will foam up considerably and hence use a pan that is at least 3-quarts big.

This is a companion discussion topic for the original entry at

i make the same, but never stir the melting sugar... i just bring the outer edges to the center of the pan with a wooden spoon... and to finish it off, swirl the pan around a few times.