Caramel sauce seems intimidating to make, but this is very easy to make and lots of it! And so much better than the store bought. Brandy or bourbon really adds subtle but great flavor.
Start with thickest sauce pan you have so sugar doesn't burn.
Once the ingredients gets boiling, no stirring is required, but watch carefully for that amber color to appear.
Off the heat, stir heavy cream and reduce the sauce as directed. Longer you reduce the sauce, thicker it will become.
* 1 1/4 cups sugar
* 1/2 cup water
* 1/4 cup light corn syrup
* 1 tablespoon fresh lemon juice
* 1 1/4 cups whipping cream
* 1 cup chopped pecans, toasted
* 2 tablespoons brandy, or bourbon can be used also.
Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in brandy. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)