1 cup of sugar
1/3 cup of water
Equipment needed: 6 cup heavy saucepan with tight fitting lid. A large pan or sink filled with cold water.
1. Blend the sugar and water in the saucepan and bring to the simmer. Remove from the heat, and swirl the pan by its handle to be sure that the sugar has dissolved completely and that the liquid is perfectly clear.
2. Cover the pan tightly and boil the syrup for several minutes-5-7- over medium heat, keep peaking, about every minute or so, and boil until the bubbles are thick. Uncover the pan and continue boiling, swirling the pan slowly by its handle. In a number of seconds the syrup will begin to color. Continue boiling and swirling a few seconds more, until it is a light caramel brown, then remove from the heat and continue swirling, it will darken more. Set the bottom of the pan in the cold water to cool it and stop the cooking.
3. This can be made just ahead of using and reheated slowly in pot when needed.