Carmel Sauce for Pudding

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   ["Combine granulated sugar and water to a pan, bring to a boil, reduce to medium heat, and slowly simmer while agitating the pan.", "(Do not stir.)", "Large bubbles will form and reduce to small, thick bubbles, then the liquid should start to brown.", "Once the liquid matches the color shown in the photo, gently swish in the pan until the color evens out.", "Once the sauce is nice brown color, remove from heat, add extra water (watch out for spattering), then it's ready.", "(I added 17 g water.)", "Don't toss it out if it reduces down too much!", "Simply adjust the consistency by adding honey or liquid sugar.", "When using it as a dessert sauce, I recommend using a little more water.", "(Here, I used 20 g.)", "Refer tofor my recipe for ""Rich and Creamy Pudding""."]

* Per serving · 4 servings · Values may vary.

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