Tuesday, September 16, 2008


makes approx. 1 cup

In a dry saucepan set on med. high heat, add 1 cup of plain, granulated sugar and 1/2 cup + 2 Tbl. of water.
As the mixture begins to turn amber, stir with a wooden spoon until it turns to a dark mahogany.
At this point, remove the pan from the heat and add another 1/2 cup of water to the pan. (The caramel will seize but will eventually liquefy).
Heat the pan on high and cook for about 7-10 minutes until it is thick and smooth.
Carefully add a couple teaspoons of lemon or lime juice and remove from heat.
Give it a good stir and transfer it to a mason jar or other glass container.
The sauce will resemble dark molasses and will keep indefinitely in your cupboard.

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