This is a vintage recipe that has been around for decades. Typically, caramel syrup was made in a cast iron skillet though a heavy saucepan works just as well. Once made, it can be stored in the refrigerator for months.
- 2 cups brown sugar or granulated sugar
- 1 cup very hot water
- In a heavy saucepan, melt the sugar over low heat stirring frequently. Do not let it scorch. It will turn to a medium brown, clear liquid. Do not cook it beyond this point.
- Remove the pan from the heat and very slowly drizzle in the very hot water, stirring as you go.
- Continue stirring until the mixture is again smooth. The syrup is complete.