Caramel Syrup Recipe 2

Instructions

1. Put one cup of sugar into a small saucepan, set over a quick fire and stir constantly while the sugar melts and changes to a light brown liquid.
2. Lift the pan occasionally from the fire, that the sugar may not become burned at any one place.
3. The caramel is cooked enough when it has become a bright golden brown color; it will darken a little more before it is changed to syrup, and so should not be kept over the fire too long, or when finished the color will be too dark and the flavor impaired.
4. Add one cup of hot water and return the saucepan to the fire; let the syrup boil about five minutes, then it is ready to use, or it may be stored in a jar for future use.
5. When the water is poured upon the caramel, considerable commotion will take place and care must be taken to keep the hand out of the steam.