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1
3/4
1/2
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c
c
t
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Brown Sugar 1)
Water
Salt opt. (2)
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Make: - (10 min)
- Select a fairly wide and fairly deep heavy bottomed pan. My 2 quart
sauté pan is just deep enough to present no problems.
- Boil up some Water and keep it hot.
- Place pan over quite moderate heat and stir in Brown Sugar.
- Using a flat wooden spatula, keep stirring and scraping up the corners
of the pan. Eventually, the sugar will melt. Keep stirring until it
reaches a dark chocolate color. It will puff up quit a bit as it reaches
the right color. It must not go black or it will be overly bitter.
- When the correct color is achieved, take the pan off the heat. Now
stir in Salt (IF used), and then very carefully pour in
just a dash of the boiling water. It will foam and sputter quite
violently. Stir it in and add more dashes of water until it reaches
the right consistency. It must pour easily when cold.
- Bottle it. In a tightly sealed bottle it will last for months at a
cool room temperature.
- Clean-up will be very easy if you do it right away.
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