Caramel sauce doesn’t need water, just attentiveness. Chris Kimball dumps the sugar in a skillet and uses the color as the barometer for done-ness. Couple important notes: use a 12-inch skillet with a stainless, not non-stick, finish so that the color change is clear. And always take the sugar OFF the heat before adding liquid. Recipe below: 1 cup granulated sugar 2/3 cup heavy cream 2 tablespoons salted butter 1 teaspoon vanilla extract Pour the sugar into a 12-inch skillet and shake the pan to