Yield: 1 cup
|1 cup||Granulated white sugar|
A marvelous flavoring: while its caramel flavor is strong, its sweetening power is reduced by half. Heat the sugar in a very heavy non-ferrous pan over very low heat. Add 1 tbl water. Stir constantly with a long handled spoon for 8 to 10 minutes until the sugar is melted and straw colored. Remove the pan from the heat. Add ¼ cup water VERY SLOWLY AND CAREFULLY for a quick addition might cause an explosion [of steam]. This safeguard against the spurting liquid will also help make the syrup smooth. To make the syrup heavier, return the pan to the heat for another 8 to 10 minutes until the sugar mixture is the color of maple syrup.Toward the end of this process, to avoid cooking it too dark, you may remove the pan from the heat and let the caramelization reach a bubbling state from the stored heat of the pan. Store the syrup in a covered jar unrefrigerated on a shelf for future use. The syrup hardens on standing but is easily remelted by heating the jar in hot water.
Submitted By JIM WELLER On 04-05-95