First, let me say: I see you, and I feel you. I burned the caramel sauce (or botched it) more than enough times for this recipe to make me feel hesitant when I finally did get it right.u003cbr/u003eu003cbr/u003eIf you’re intimidated by making caramel sauce, I suggest taking it slowly. Keep the heat on a low (instead of cranking it up), and keep a close eye on the sugar as it melts and begins changing color.u003cbr/u003eu003cbr/u003eThere’s no award in making the fastest caramel sauce. In my opinion, going slowly is perfectly fine so you get a delicious end result.