For those who have taken my class on pie making, here is a nice video from King Arthur Flour Test kitchens on how to bring the dough together to make the pie crust from scratch.
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Here is a quick visual aid for the recipe given in class to fill in the gaps on making rich, velvety caramel sauce.
After adding sugar and water to the saucepan, turn the heat to medium until the sugar dissolves. Turn the heat up to medium high, or just high enough to bring the sugar to a steady boil. You don't want it so hot that it begins to spatter out of the saucepan. Continue to cook the sugar until it reaches a light reddish brown color as in the video.
After reaching the desired color, remove pan from the heat and place it on an unused burner or a thick oven mitt on a steady, flat surface. Slowly whisk in the cream and be very careful not to burn yourself with the sudden rush of steam. You may want to wear some heat resistant gloves until you become comfortable with this step.
Continue whisking until all the cream is incorporated. Next, whisk in the butter and salt until fully incorporated. Finally, whisk in your flavorings such as vanilla extract, rum, or bourbon until completely incorporated.
You should now have a rich and velvety caramel sauce ready to use, or ready to be transferred to a heat resistant container to finish cooling. Refrigerate any unused portion because it does have cream.