- 2 cups sugar
- 1 1/4 cup water
In medium-sized saucepan combine sugar and 1/2 cup of the water. Use a pastry brush dipped in cold water to wash down any sugar granules from the pot's sides. Cook over a moderate heat, swirling the pan occasionally, until the color is dark brown and the mixture has the distinctive fragrance of caramel, about 10 to 15 minutes. Pour caramel into a 9-inch round cake pan, coating the bottom and the sides, some caramel will be left over. Swirl to coat evenly. Slowly and carefully add the remaining 3/4 cup of water to the caramel left in the saucepan. Bring to a boil and cook over moderate heat until the caramel dissolves, about 5 minutes. Occasionally stir and brush down the sides with the pastry brush dipped in cold water to prevent crystallization. Set this caramel sauce aside to chill until serving time.