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To keep the sugar from seizing up when adding the cream, heat the cream on low in a separate pot while cooking the sugar.One of my favourite variations on this is adding bittersweet or a super dark chocolate in between bits of butter. It makes a glorious, thick chocolate sauce
And I also highly recommend adding a healthy pinch of sea salt to the caramel. Just a little bit won't turn it into salted caramel but really makes it amazing. Add a couple pinches and make it nice and salty.
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