Caramel Sauce for Panna Cotta and Creme Caramels

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   ["Add the sugar and water into a small pot.", "Start boiling water for later.", "Heat the sugar on medium high, and melt the sugar while shaking the pan once in a while.", "Please do not use a spatula!", "It will start to color gradually.", "Keep shaking the pot once in a while... measure the recipe amount of boiling water and prepare for the next step.", "When the sugar reaches the desired brown color, turn the heat off.", "Add the boiling water at once, and shake the pan to loosen the caramel.", "Cool down at room temperature... and the caramel sauce is ready.", "The caramel will splatter when adding boiling water!", "Be careful!", "Cover with a lid when you are adding boiling water to prevent the ""splatter"" and quickly shake the pot!", "Easy and delicious sauce for caramel puddings.", "Pour the caramel sauce before, and steam with the custard pudding with 100 g sugar, 2 tablespoons water, and 2 tablespoons of boiling water.", "To make Panna Cotta, you can add 100 g sugar, 2 tablespoons water, 60 ml of boiling water.", "To make Custard Pudding with Gelatin you use 70g Sugar, 2 tablespoons water, 2 tablespoons boiling water."]

* Per serving · 4 servings · Values may vary.