Sauce examination?

YUMMY CARAMEL?

I was able to make a caramel sauce that was rich in color and very tasty.
I followed an easy and simple recipe that called for sugar, heavy cream and butter.
 I thought that the caramel was pretty easy to make, it needed constant attention so that it wouldn't burn but if you are attentive it will not burn.
 It depends on the thickness of your pot.
If its thick you did not need to add water, if it was thin then you needed to add some water to stop it from burning.
The scary thing about a caramel sauce is that it can burn very easy so a tip i would give is to just keep an eye on it and to have all of your ingredients ready to put in when it's needed.

FRUIT SYRUP AND FRUIT COULIS

The two different fruit sauces was a fruit coulis and a fruit syrup.
The difference between the two was the ingredients.
The coulis called for a much more acidic taste. there was lemon juice and sugar and other ingredients.
The consistency was also different.
 It was much thicker.
 The fruit syrup was mixed with fruit and sugar and then strained to get the seeds and such out.
It was more like a thick watery substance. Overall both sauces were really good!