We need 1 and 1/2 cups sugar, 1/3 cups water,
Turn on the heat on low and cook it until the sugar dissolves. DO NOT STIR to make the sugar melt faster. It is very important to leave the sugar alone at this time. Once it all melts, you can stir;)
Once the sugar is dissolve you can insert the candy thermometer and you can stir whenever you feel the caramel needs to be stirred.
From this point on, do not leave the caramel unattended. It can burn easily within seconds.
The original recipe says to let the caramel reaches 350 F degrees, but to me that seemed too much.I took it off heat when it reached 330 F and looked like this:
Take the pan off heat, pour the heavy cream and be careful as the mixture is going to bubble up and spew...no need to get burned. Return the pan to heat and cook it for another 2-5 minutes until the caramel melts into the heavy cream.
And this is how it looks when it cools down:
My husband has a lot of caramel with his apples: