Like toffee, a true caramel sauce requires preparation, patience and a candy thermometer. My patience still needs a bit of work, and I don't particularly concern myself with temperatures, so good judgement will substitute just fine. But since this sauce evolves from a simple toffee, we must still follow the guidelines: do not stir a boiling sugar syrup, but do watch it like a hawk. Allow its colour to deepen into a real golden-brown, as it won't colour much further after the addition of butter and cream. Finally, keep in mind that half a teaspoon of salt gives an edge, but a full teaspoon gives a hit, so season to taste... What better excuse for a taste test?
