Sirop au Caramel

• 1 cup Granulated sugar
• ½ cup cold water
• ½ teaspo

Put ingredients into small heavy pan. Stir-cook until sugar dissolves and then stop stirring. Simmer to 310 degrees or to hard-crack stage, when sugar turns golden, and a few drops turn hard when dropped into cold water. Set pan into cold water to stop its cooking. Use to stick foods together. When