This recipe for a silky, smooth and buttery caramel sauce is perfect for over ice cream and lattes. Save a couple of bucks and impress friends and family, whipping out your own bottle of the light-brown sauce. Making caramel can seem a bit daunting. It is heating sugar and a little water until is a piping hot, bubbling mass. After that, you have to keep a close eye on the color, turning from clear to honey, to amber, the ultimate goal, before it hits a deep, very dark brown: that means bitter, and no longer usable. However, the result of…
