Technical Stages :

• Cook the sugar until you obtain a brown caramel (its color depends on the taste you want to give your sauce. Beware not to make it too dark as it would give a bitter taste to the sauce).
• Dissolve immediately, away from heat, the caramel with the whipping cream and whisk. Put back on the stove and let the caramel dissolve completely into the cream.
• Leave to cool.
• NOTE: When diluting the caramel, the difference between cold cream and boiling caramel brings the cream to a very quick boil, and splashes might cause burns.
• Be careful !!!