Caramel Sauce Update

So I did a little more research on this and it turns out the recipe I followed was WAY off. It had me boil the sugar to 380F!?!!? Caramel should be 310-350F. The higher end of that starts adding some bitterness to the equation. When you go higher you now have burnt sugar and lots of bitter flavors, which is what happened to me. Next time this stuff will be amazing...