I made carmel sauce a couple of days ago, following the recipe in Julia Child's The Way to Cook. I've done this before and ended up with a gloriously rich, deep brown, sweet carmel sauce. But something went very wrong with this batch. The syrup never turned a carmel color, and after I added the cream it did not get thick. So I ended up with a thin, runny, dirty cream-colored sauce. Tastes fine, but I'm going to have to ditch this batch and try again (the vanilla ice cream calls, you know).
No photo. Too sad.