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Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the measured water in a separate small saucepan and keep it hot. Put the sugar in an even layer in a wide, heavy saucepan with high sides and plenty of extra room.
- Cook the sugar over low to medium-low heat, gently moving it with a heatproof spatula as it melts. Continue until smooth and evenly amber; reduce the heat if patches darken too fast. Stay beside the pan throughout.
- Remove from the heat. Wearing oven mitts and keeping your face away, add the hot water very slowly in small portions. It will bubble and release steam vigorously. Pause between additions so it does not rise over the pan.
- If caramel hardens into pieces, return to low heat and stir gently until dissolved. Let cool fully before tasting; the syrup is extremely hot even after the bubbling stops.
- Transfer to a clean heatproof container, cool promptly and refrigerate within 2 hours. Keep covered at 40°F or below and use within 4 days, or freeze portions promptly.
Notes
This is a water-based caramel syrup, not a cream-based caramel sauce.
The finished thickness depends on evaporation; it thickens as it cools.
Never touch or taste hot caramel.
