I've had a trial by fire myself. Now, after several unsuccessful attempts, I have a delicious, golden bowl of caramel sauce. Mixing sugar with water and vinegar, then boiling it until it gets to the right shade of amber, adding cream to the bubbling lava - every step in making caramel is fraught with danger.
So I'm not going to give you a recipe. I made mine without a thermometer so it's not going to be much use anyway. But I'd give you an advice. When you've poured the caramel sauce in a bowl, resist the urge to dip your finger. It's delicious but it's hot, and you'd burn yourself. Don't ask me how I know!