Caramel sauce is not difficult to make, however, it does need to be monitored closely. One of the most common mistakes is to over stir it. Once the sugar has dissolved into the water, I do not recommend stirring at all. Over-stirring can lead to the caramel seizing up. Instead, gently swirl or shake the pot every 60 seconds or so. The second most common mistake is overcooking it. When the mixture begins to change color and emit a pleasant aroma, you should keep a close eye on it. It will go from tan to dark amber to burnt rather quickly. When you pour in the heavy whipping cream, you may notice it seizes up a bit and that's ok. Simply place the saucepan on the stove over medium heat and stir it until the clumps dissipate, then promptly remove from heat.