I would rate this a five, as the sauce was DELICIOUS, but like other commenters, I had some issues with the directions.
Tbc, I am NOT a novice baker (I'm trained), and this was NOT my first time making caramel. I wanted an way recipe I could pad pass to a friend, and this looks straight forward.
But the direction to stir milk and sugar over heat til sugar melts, is wrong. I kept it medium low, sired constantly, for over 40 minutes, and that sugar wasn't melting. It was cooking, bubbling, but not melting at all.
Finally just followed my instinct and added the butter on the heat, mixed thoroughly, and let it cook another 15 minutes. Then I took it off the heat and added the milk (actually I used half milk, half half&half) and stirred it in a bit at a time, returning it to heat. 15-20 minutes later, I had perfectly smooth caramel.
So please note, the sugar DOESN'T MELT AWAY until the milk and butter are added!