I have never been so nervous to make something before. After reading the reviews for various Salted Caramel Sauce recipes, I knew as a first timer it could be easy to burn the sauce or perhaps for it to crystallise, especially without using a thermometer. There were even more ingredients at stake as I was doubling the recipe, to make four jars in total. With a prayer I made it through and this Salted Caramel Sauce recipe was divine. The difference with this recipe is that you do stir the sugar as it melts, whereas every other recipe warns not to stir. I am not sure how the final consistency and taste differs between the two recipes so perhaps in the future I would try the other method, which also does not contain butter. There is nothing healthy about this sauce, but with a bit of moderation it is a delightful treat.