Caramel Sauce - sugar

Method

• Put sugar and water in a pan, and start cooking over medium heat.
• Melt the sugar while shaking the pan occasionally.
• At first, there will be fine bubbles on the surface, which will change to big bubbles.
• Even while the bubbles are small, the syrup starts to brown from the edges.
• When it's smoking slightly and as brown as you like, take the pan off the heat.
• Have the boiling water ready to go, and add it all at once.
• The caramel may splatter, so I recommend doing this step in the sink.
• If you add the boiling water through a sieve that covers the pan as shown here, the sieve will prevent splattering.
• This is the finished caramel sauce.
• I love caramel that is quite dark.
• Transfer to a jar, and refrigerator when it's cooled down.
• You can store it like this for a long time.