This is a rich Caramel Sauce with a deep caramel taste and color achieved by taking the caramel to a higher temperature. I cook the sugar mixture to about 340 degrees, but if you prefer an even darker caramel then cook the sugar mixture up to 350 degrees, but watch it carefully at the higher temperature so it doesn’t burn. Caramel sauce can be used as either a hot or cold sauce. When refrigerated this caramel sauce has the consistency of peanut butter; warm at room temperature or heat in the microwave when ready to use such as a caramel topping over ice cream or baked fruits. I also use this caramel sauce when making Caramel Apple Hand Pies.