sugar will resemble moist sand). Caramelize the sugar for 5 to 6 minutes over medium-high heat, stirring constantly with a whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes). Reduce the heat to medium. Carefully and slowly pour the heavy cream, then the half-and-half into the caramelized sugar (the mixture will steam and boil rapidly as the cream is added). Add 1/2 cup of sugar and whisk to dissolve. Bring to a boil, about 5 minutes. Continued >>>