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1
Put the water and granulated sugar into a heatproof bowl and microwave at 600 W for 3 minutes.
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2
Shake the bowl every minute.
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3
Heat until it has developed a light color.
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4
Heat for 10 seconds at a time, checking the color as you go (10 seconds at a time, about 4-6 times).
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5
If it comes to a boil and develops a caramel color as in the picture, it's okay.
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6
Take it out of the microwave, add the hot water, and mix with a spoon.
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7
When adding the water, it will splatter, so be careful.
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8
Strain through a tea strainer while it is still hot.
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9
It will have a pretty color like a glittering jewel.
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10
Once cooled, it will take on the consistency like maple syrup.
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11
If you chill it well in the refrigerator, it will take on the consistency of honey.
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12
Different microwaves will require different heating times, so keep your eye on it and adjust as needed.
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13
The size of your heatproof bowl will also affect the heating time.
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14
If you use a 13 cm bowl, first heat for 3 minutes, then 10 seconds at a time for 4 times thereafter.
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15
If using a 16 cm bowl, first heat for 3 minutes, then 10 seconds at a time for 6 times.
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16
If your bowl is too small, when it comes to a boil or when you're adding the hot water, it will spit, so use a bowl with some spare space.
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17
If you want it to have a strong and slightly bitter taste, heat until the color has darkened to your preference.
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18
The sauce shown in the top photo is on the lighter sauce.
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19
You can use this in steamed pudding.
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20
It won't harden even if refrigerated, so you can use it on some pudding firmed up with gelatin.
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21
You can use it in many other ways as well.
