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Ingredients
- 2 cups sugar
- 1 1/4 cup water
Method
- In medium-sized saucepan combine sugar and 1/2 cup of the water.
- Use a pastry brush dipped in cold water to wash down any sugar granules from the pot's sides.
- Cook over a moderate heat, swirling the pan occasionally, until the color is dark brown and the mixture has the distinctive fragrance of caramel, about 10 to 15 minutes.
- Pour caramel into a 9-inch round cake pan, coating the bottom and the sides, some caramel will be left over.
- Swirl to coat evenly.
- Slowly and carefully add the remaining 3/4 cup of water to the caramel left in the saucepan.
- Bring to a boil and cook over moderate heat until the caramel dissolves, about 5 minutes.
- Occasionally stir and brush down the sides with the pastry brush dipped in cold water to prevent crystallization.
- Set this caramel sauce aside to chill until serving time.