This is for Eric who burnt his caramel twice. Caramel syrup is easy to make but it does require your undivided attention. Also, this is not safe to do with children in the kitchen.
2 c. white (granulated) sugar (not brown)
1/2 c. water
1 1/4 - 1 1/2 c. boiling water
Place the sugar and 1/2 cup water into a small sauce pan (preferably a light colored pan). Do NOT stir. The water will permeate through the sugar on its own. You do not want sugar on the sides of the pan as these can crystallize and ruin the caramel.
Cover with a lid and set on high heat. Do not move the pan or stir. Let the sugar come to a vigorous boil.
Remove the lid and continue to boil. Turn the heat down to medium-high. It's critical to watch the sugar constantly now. After about five to ten minutes the caramel will start to brown. In my pan it turns dark brown about the edge and light brown in the middle. Each stove is slightly different, but you do want it to brown well.
Remove from heat and carefully add the boiling water. The caramel will splatter so stand back, remove any small children and pets from the room! The full 1 1/2 cups of boiling water will create a thinner syrup. I like mine a bit thicker and so I use less. Return the pan to the stove and stir to make sure the sugar is completely melted.
Remove from heat and let cool before bottling. If you find the syrup is too thick, once you add it to a bottle or jar, add a small amount of water and give it a shake to mix.
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| Remove the lid when the sugar is boiling this vigorously. |
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| This is just before I add the boiling water, notice how it's very dark around the edges and almost clear in the middle. |
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