Caramel Sauce

Nearly burnt here- about to burn!

After the cream has been stirred in.

The plan was to make butterscotch pudding, but I didn't have scotch and made butter-bourbon instead. It was pretty good, but there's just no pleasing some people, especially people who truly love jell-o pudding. That's ok. What I dare anyone to criticize, however, was the caramel I made for this recipe. Once you try it, you'll want to whip this up every night after dinner. It's that good. Be prepared to burn your first batch. I did both times I made this. I also accidentally doubled the whipping cream the second time, and it didn't make a difference. This is simple, if not foolproof. 

If reading this makes you want butterscotch pudding more than just caramel sauce, try this recipe. It was great even though I did not adorn it with the toffee bits and whipped cream they recommended. Epicurious deserves full credit for this. 

Pour this over ice cream, pudding, cake, or bananas. 

Ingredients:
3/4 cup sugar
1/4 cup water
1/4 cup whipping cream

Directions:
Stir the sugar and water together in a medium saucepan over low heat until the sugar dissolves. Stop stirring, increase the heat to high, and let it go until the sugar turns a deep amber color. DON'T WALK AWAY. It doesn't take that long, and I burned my first batch. Once the syrup has turned a deep amber, take the saucepan off the heat and stir in the cream. It will bubble violently. 

Stirred into butter-bourbon pudding. Yum.