Making caramel doesn't have to be scary. Just keep these pointers in mind:

Get the right hardware—Use a heavy-bottomed pot that's high and tight. A wider pot makes it harder for the sugar to melt evenly, with more surface area for unwanted crystallization (aka messed-up caramel).

Know when to stir—In the beginning, stir with a fork to dissolve any sugar clumps and to force yourself to make small movements. This will minimize the amount of syrup that gets splashed on the walls of the pot, which could lead to crystallization.

Keep it covered—Once the sugar mostly dissolves, put a lid on it! The steam from the syrup will condense on the lid and roll down the walls of the pan, washing away any rogue sugar crystals without the need for a pastry brush or any work on your part.

Treat this recipe as a guide to learn more about caramel. Then go off script! Steep different aromatics in the cream to change up the flavor: sage or thyme, black tea or lavender, bay leaf or ancho chile.

Add ½ cup more cream to make a caramel sauce instead.

Cook the caramel to 250°F to 255°F for the perfect consistency to coat apples.

Try different toppings, like chopped nuts, dried rose petals, or cocoa powder.