CARAMEL SYRUP
Provided by Craig Claiborne
Categories condiments
Time 35m
Yield 2 - 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine sugar and water in a heavy-bottom saucepan made of stainless steel, aluminum, copper or unchipped agate. Start cooking over low heat. If any syrup spatters onto the inside of the saucepan, use a brush dipped in cold water to wipe it away. This will prevent the syrup from crystallizing when it has finished cooking.
- Once syrup is boiling, add lemon juice. Continue cooking until syrup has a clear dark-amber or caramel color. It should register about 248 degrees on a thermometer used for candy. It will take about 20 minutes for the syrup to start to boil.
Nutrition Facts : @context http, Calories 387, UnsaturatedFat 0 grams, Carbohydrate 100 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 100 grams
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