Over the years I have received a few comments from people saying that they had problems with the caramel not thickening. The key to getting a thicker caramel is allowing it to cool. When the caramel is simmering it will get a little thicker, but not super thick, but the colder it gets, the thicker it gets. The consistency of the caramel in my photos is at room temperature on a cooler day however if you store it in the fridge before serving it will get even thicker. If you serve the caramel immediately, it will still taste delicious but it will be quite runny.