In my earlier attempt, my sauce didn’t bubble up enthusiastically when I added the cream. I’m not sure why. I have read a few blogs on caramel making, and this issue wasn’t addressed. I hypothesize that my sugar wasn’t hot enough.
For the caramel, I used ½ cup white sugar, 1/8 cup water, ¼ cup butter, ¼ cup cream, and ½ teaspoon salt. I added the sugar and water to a pan.