2 cups sugar
pour water into heavy saucepan.
add sugar.
cook over medium heat.
stir until sugar is dissolved and syrup is clear.
continue to cook without stirring until syrup comes to a boil.
let syrup boil, gently swirling pan occasionally until it is
medium amber in color.
remove from heat.
3 tips.
1. stir gently. this helps keep sugar from splashing onto the pan's sides, where it can crystalize, making the caramel grainy.
2. brush sides. dip a pastry brush in water and use it to wash away any sugar that does stick to the sides of the saucepan.
3. watch syrup. as it boils vigorously, syrup will quickly change in color; swirl pan for an even hue.
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