Caramel is one of my top favorite flavors and I absolutely adore it as a sauce. Be sure to use a silicone spatula because rubber cannot withstand the heat of the caramel. This clip also shows how to tell the proper temperature without a thermometer. Note the sugar crystals that formed around the pan. They could cause the entire syrup to crystalize and harden. If this should happen, use a pastry brush moistened with water to brush them down as they form. If the syrup still crystallizes, squeeze in some lemon juice and it will melt back into a smooth mixture. It's worth making your own caramel sauce--you can't buy better (or even as good)!
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