I have more often failed at making caramel sauce than I’ve been successful. I have looked up countless recipes over the years and tried them too! I even did the condensed milk version. In my opinion it’s too thick. To be honest I think the pat of butter I used here was the trick. You have to turn the heat off your syrup when it reaches the color of honey and then quickly pour in the heavy cream and butter. Stir until everything is incorporated and you’ve made yourself a great batch of caramel sauce!
Thanks for sharing the beginning of your wonderful adventures. Hope you are able to travel again soon. Fina Ber Norman
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