Thin Caramel Syrup
|Sugar||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
In a copper sugar-pot or small heavy skillet, combine sugar and 3 tablespoons water over low heat.
Use water to wash down sugar from pan sides.
When sugar has dissolved, increase heat to medium-high.
When mixture is bubbly, water will begin to evaporate and sugar will begin to melt.
Cook sugar until completely melted in a medium-brown syrup.
Remove sugar-pot from heat.
Sugar will continue to cook and can darken and burn easily.
Carefully add part of hot water; mixture will bubble furiously.
With a long wooden-handled spoon, stir in remaining water.
Return pan to heat; cook 3 to 4 minutes to reduce and thicken syrup slightly.
Stir to dissolve any crystalized sugar pieces.
Cool and store in an airtight container in refrigerator or in a cool place.