Caramel Syrup
- Comments()
The Martha Stewart Show
- Yield Makes enough for one 8-inch cake
Directions
- Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
- Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.
It is a little thin. Don't add milk to make it thicker. If you do, it doesn't turn out right. Just use less water. Like, a 1/2 cup of water or so. I found that works best.
Had to hand write the whole recipe because my computer would not print it. The cake is very good. bettysuenichols
Check the directions in the cookbook--they indicate that you begin with JUST THE SUGAR IN THE PAN--then add 1 CUP OF BOILING WATER LATER
After you remove the liquid from the heat, I think if you add a half cup of milk with a half cup of water instead of the water alone, you will get a somewhat thicker caramel sauce. But it still won't be heavy like a regular caramel sauce.
Is this syrup supposed to be thin? When I added and stirred in the water after creating the golden amber mixture, the result is almost water thin. Beautiful, but not very syrupy.