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The perfect caramel sauce reaches a deep amber color while still having the perfect amount of moisture in the sauce to be a thick but pourable consistency. If the water evaporates before the sauce browns, the sauce will just crystalize. You can sometimes recover from this by adding a little more hot water and allowing the crystalized sugar to dissolve back into the liquid. Then keep cooking until the sauce turns brown. The trick we have learned is to get the caramel to turn brown before the water evaporates. We use the ice water to cool the pot down while the sauce cooks to ensure that the water doesn’t evaporate too quickly.
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