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Caramel is one of those wondrous treats that few people dislike.  I absolutely love caramel and I love making it at home.  The process can take a little bit of getting use to, but the ingredient list is incredibly small, so making another batch if the first one is messed up is not out of the question.  Here are a few things I have learned about making caramel:

1. People often do not let the sugar syrup darken enough to produce a really rich caramel when they make it at home.
2. You may have a tendency to want and stir the mixture, but don’t do it.  If the recipe says swirl the pan, then swirl the pan. 
3. If sugar crystals appear on the sides of the pan be sure to wipe them down with a pastry brush dipped in a little cold water.  You want to be sure the sugars don’t crystallize or you can wind up with a big old mess.
4. Cook the sugar at a really high heat. 
5. Never touch the sugar mixture.  The sugar will reach over 300°F and can burn you very easily.

Here’s a basic recipe for caramel from Martha Stewart’s Baking Handbook.  Enjoy!

Basic Caramel

Makes 1 1/2 cups.  This recipe produces a caramel that, once cooled, is quite stiff - the ideal consistency for making bar cookies.  If you plan to pour it over cake or ice cream, simply double the amount of heavy cream.  This caramel can be refrigerated, tightly covered, for up to three days. (You can see from my picture, that this caramel is not cooled yet, and thus is still quite loose)

• 2 cups sugar
• 1/4 tsp. cream of tartar
• 3/4 cup heavy cream

In a medium heavy-bottom saucepan, combine the sugar and cream of tartar with 1/2 cup water.  Cook over high heat without stirring until sugar begins to melt and turn golden at the edges.  Continue cooking, swirling the pan to cover evenly, until the sugar turns golden amber.  Carefully pour the heavy cream down the side of the pan in a slow, steady stream (it will spatter), stirring constantly with a wooden spoon until combined.  Transfer to a medium bowl, and let cool.