Prep 1 min
Cook 5 mins
This is form farm journal's country cookbook. It Is very easy has a lot of uses including a kahlua I came up with last night and will be posting soon!
- Pour sugar in a heavy skillet that heats uniformly.
- Melt over low heat, stirring constantly to pervent scorching.
- When the sugar becomes a clear brown syrup, remove from heat.
- Stir in boiling water, slowly so it doesn't spatter.(Watch out for the HOT steam).
- Return to low heat and stir until syrup is smooth again.
- Cool and pour in to a clean pint jar, cover tightly. Keeps at room temperature for 6 to 8 weeks.
I am unable to eat dairy at the moment and so was excited to find this recipe which called for only sugar and water to make a caramel-flavored syrup (I was hoping to to add it to hot apple cider - yum!). Unfortunately this recipe really didn't work out well at all. I think the main problem is the "low heat." Perhaps it is just my stove or the size of pan that I used, but I stirred the sugar for half an hour and all I had was tan colored sugar lumps. I finally tried searching out another recipe, and it called for medium heat. Turning the heat up helped a lot although by that time my concoction was a lot darker than I was hoping for. Please also keep in mind if you do make this that melted sugar can cause very bad burns, so be extra careful not to let it splatter on skin!