Carmel sauces comes in all sorts of varieties. This one I’ve adapted from various recipes, until I got it to where I wanted it. If you like a thicker caramel, add less whipping cream. For thinner, add a little more. Just be sure not to step away from your range as sugar burns quickly, and you may have to start all over again if your caramel burns. Also, be careful when adding the cream to the pan as it will steam and the caramel will bubble and rise.