Ingredients
- 1 1/2 TBSP (3/4 ounce) Cold Water
- 4 1/2 TBSP (2 ounces) Granulated Sugar
- Pinch of Cream of Tartar
- 1/4 Cup (2 ounces) Boiling Water
Preparation
Step 1
1. Combine the cold water and sugar in a small heavy saucepan and heat over medium-low heat, stirring with a wooden spoon until the sugar has almost dissolved. Increase the heat to medium-high and bring the syrup to a full boil. Use a pastry brush moistened with water to wash down any sugar crystals sticking to the sides of the pan.
2. Boil for about 2 minutes. Using a clean wooden spoon, stir in the cream of tartar. Continue boiling the syrup until it is almost black in color-don't be afraid to let it get really dark. It will begin to smoke because the sugar in actually burning.
3. Take the pan from the heat and allow it to cool slightly, about 2 to 3 minutes. Gradually add the boiling water, stirring to dissolve the caramel. Be very careful, because the syrup will bubble up and splatter. Let cool completely, then store in an airtight container at room temperature. IT WILL LAST INDEFINITELY.