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Step 2Caramel Sauce: Melt the sugar
Before you begin, you should have the whipping cream and butter measured out and ready to pour; sugar can go from caramel to charred mess pretty quickly, so it's important to do this in advance. Bear in mind that sugar starts to melt at 186°C, and can cause nasty burns.
In a large saucepan, place the 250 mL of sugar with about 150 mL of water and stir to mix. You'll need some room for the mixture to bubble up, so make sure the pot is large enough that there is at least 10 cm above the level of the sugar mixture. Heat on medium-high heat, stirring occasionally with a wooden spoon or whisk. Eventually, the water will evapourate and you'll end up with sort of a sugary paste. Soon the sugar will start to melt. When it is completely melted, it should have a brownish colour and should smell like caramel.
In a large saucepan, place the 250 mL of sugar with about 150 mL of water and stir to mix. You'll need some room for the mixture to bubble up, so make sure the pot is large enough that there is at least 10 cm above the level of the sugar mixture. Heat on medium-high heat, stirring occasionally with a wooden spoon or whisk. Eventually, the water will evapourate and you'll end up with sort of a sugary paste. Soon the sugar will start to melt. When it is completely melted, it should have a brownish colour and should smell like caramel.
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