• Preheat the burner if your stovetop is electric.
• The mixture should be starting to simmer at the 5-minute mark. Adjust the heat up slightly if the mixture is not beginning to simmer at this point, or down if it begins to simmer before.
• Use a medium-size pot. It offers a little more surface area than a small one, and the sauce will cook more evenly as a result.
• Stir or whisk the sauce frequently and almost constantly in the final 2-minute simmer.
• The sauce should be a little runny when you remove it from the heat. It will thicken as it cools—but won’t be too thick.
Larger Batches: I recommend making several batches instead of doubling or tripling this recipe, as the added volume may prevent the sugar from melting evenly.
Storage: Covered and refrigerated, the cooled caramel sauce will keep for about a month and may be frozen for up to 3 months. Note that the sauce will be fine if held at room temperature for a day, alleviating any worries of it sitting out when traveling or if, for example, the sauce is given to a teacher during the school day.
Reheating: To return the refrigerated sauce to a drizzling consistency, warm it on the stovetop over low heat or in the microwave in 15- to 20-second bursts, stirring in between.