Caramel Sauce

1. 1

   Sugar can burn easily, so use a heavy-based pot; preferable one that doesn't have a dark interior so that you can monitor the sugar once it begins to color.

2. 2

   Set a small dish of water and a pastry brush by the stove.

3. 3

   Pour 1 cup water into a heavy-based 8 quart saucepan or dutch oven.

4. 4

   Add the sugar and corn syrup. Cook over high heat, stirring often with a wooden spoon, until the mixture is clear and comes to a boil.

5. 5

   If sugar crystals form on the sides of the pan, wash them down with a wet pastry brush.

* Per serving · 4 servings · Values may vary.

No additional tips available.