Prep 0 mins
Cook 10 mins
This is the way my mom always made caramel sauce.I use it on popcorn a lot.
- Add the sugar and 1/4 cup of the water to a small saucepan. Place the saucepan over medium-low flame and cook, stirring, until the sugar just starts to turn dark brown, around 10 to 15 minutes.
- The color should be roughly that of black coffee, and the sugar will start to lightly smoke.
- Remove from heat and immediately and carefully pour the remaining 1/2 cup water into the caramelized sugar.
- Be prepared for a lot of noise and boiling. Stir until the sugar is completely dissolved.
- Use immediately or store in the refrigerator for several weeks.
DO NOT TRY THIS!!:( it will not turn brown and all it will do is crystalize! Then you will have a hard time cleaning it out like i did:(
The caramel did burn the first time I made it, but the second time it came out nice. Caramel, like other things, continue to cook even after it's been removed from heat. This is called carry-on cooking. To keep the caramel from burning, remove it from the heat AS SOON AS it turns that coffee color. Then, bring it over to the sink, and pour in the rest of the water. It spits water, and it creates a LOT of steam, so be careful -- steam burns are the worst. Stir it, and you're good to go. This caramel is very watery, and doesn't completely harden (unless you keep it in the fridge overnight -- haven't tried that yet, though) but it's still very good. I used this on homemade apple turnovers and sprinkled a little salt over it. Really great.
Do not try this recipe! The sugar crystalizes then burns, it never turns brown! What a waste!