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1
Put the granulated sugar and water into a small pan, and start heating over medium heat.
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2
Put 2 to 4 tablespoons of water in a heatproof container, and microwave for about 30 seconds to bring it to a boil.
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3
As you shake the pan occasionally, it will start to brown from the edges as shown in the photo.
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4
From this point on, don't leave the pan!
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5
Prepare the boiling water!
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6
Keep shaking the pan and don't take your eyes off it!
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7
When it reaches the color shown in the photo here, it just needs a little bit more!
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8
Turn the heat off at this point and keep agitating the pan.
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9
When the caramel is as dark as shown in this photo, add the boiling water all at once.
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10
It will splatter, so be careful of burns!
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11
The caramel sauce is done!
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12
It can be kept in a sterilized jar for 2 to 3 months without any problems.
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13
Please try using it in the caramel custard pudding recipe from!
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14
If you add a bit more boiling water to the sauce you can use it on ice cream or panna cotta too.
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15
If you are using this for a caramel custard pudding, use 2 tablespoons of boiling water.
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16
To use as a sauce to pour over panna cotta or ice cream, add 4 tablespoons or so of boiling water.
