What am I doing wrong with this homemade caramel sauce?

Did you use condensed milk?
Also, here’s a website..
http://simplyrecipes.com/recipes/caramel_sauce/

@projectilevomit No, the heavy cream comes later in the recipe…

Hopefully the link helps!

@projectilevomit What link?

I sent a link with my response the first time. :)

ummmm where is the dairy product part? i make carmel based stuff all the time and there is usually butter or milk or some dairy product.

If you cook it too long it does regranulate. Same thing happens with cocoa fudge.

Make sure you don’t stir once it starts to boil. As it’s heating up, wash down the sides of the pan with a pastry brush dipped in warm water, so no sugar crystals are on the sides of the pan. Also add a smidge of corn syrup to prevent crystalization. Turn off the heat before you add the cream for the sauce part.

@blueiiznh @noelleptc It’s a different recipe. You disolve the sugar in the water, boil, then turn it to an amber, then add the butter and the cream and the vanilla and salt.

Like @papayalily said once the mixture starts to boil stop stirring and occasionally brush the side of the pan with a wet brush which will help keep sugar crystals from forming and keep the sugar clear.