Golden Caramel Sauce - sugar

Method

• Put the water and granulated sugar into a heatproof bowl and microwave at 600 W for 3 minutes.
• Shake the bowl every minute.
• Heat until it has developed a light color.
• Heat for 10 seconds at a time, checking the color as you go (10 seconds at a time, about 4-6 times).
• If it comes to a boil and develops a caramel color as in the picture, it's okay.
• Take it out of the microwave, add the hot water, and mix with a spoon.
• When adding the water, it will splatter, so be careful.
• Strain through a tea strainer while it is still hot.
• It will have a pretty color like a glittering jewel.
• Once cooled, it will take on the consistency like maple syrup.
• If you chill it well in the refrigerator, it will take on the consistency of honey.
• Different microwaves will require different heating times, so keep your eye on it and adjust as needed.
• The size of your heatproof bowl will also affect the heating time.
• If you use a 13 cm bowl, first heat for 3 minutes, then 10 seconds at a time for 4 times thereafter.
• If using a 16 cm bowl, first heat for 3 minutes, then 10 seconds at a time for 6 times.
• If your bowl is too small, when it comes to a boil or when you're adding the hot water, it will spit, so use a bowl with some spare space.
• If you want it to have a strong and slightly bitter taste, heat until the color has darkened to your preference.
• The sauce shown in the top photo is on the lighter sauce.
• You can use this in steamed pudding.
• It won't harden even if refrigerated, so you can use it on some pudding firmed up with gelatin.
• You can use it in many other ways as well.