Making homemade caramel can be scary. I went through a million different recipes/methods before finally finding this gem. When the directions are followed exactly (especially with regards to when to stir, how to stir, when not to scrape the sides of the bowl, etc.) this is a guaranteed success. It’s a perfectly smooth, buttery caramel sauce that is simply divine.
I have used this sauce as a filling in cookies (see my Salted Caramel Filled Turtle Cookies here) and as an add-in to my cream cheese frosting, but it can be used for all of your caramel desires and needs. When melted, it would make a great ice cream topping; when at room temperature, it would make a great filling for cakes and cupcakes.