The simplest preparation, in a description by V. Klink:
Melt the sugar in a small pot or in a frying pan.
Be careful, everything together becomes very hot, so hot that no coated cooking utensils may be used for this. Professional confectioners use a copper crucible for this purpose. Once the sugar has melted brown, deglaze with water and boil until everything has dissolved together. Then reduce until a thick liquid is obtained.
A fine way…
Melt butter and sugar in a saucepan and caramelize, stirring throughout, until golden brown.
Be sure to keep at it, stirring constantly with a wooden cooking spoon. The color is very important: if the caramel is too brown, the sauce tastes bitter – if it is still too light, it has too little flavor and tastes bland.
While stirring vigorously, add the milk and let it bubble together. Continue stirring until the crystallized caramel parts have dissolved, then mix briefly in a hand mixer and leave to cool. Just before serving, fold the semi-stiff whipped cream into the sauce.
Unfortunately, the laws of kitchen physics do not simply override. It is in the nature of caramel that it solidifies into a hard mass when it cools, even when cold liquid is added. In fact, caramel is formed only in the final stage of sugar cooking, when all the liquid has evaporated and the
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