Caramel Sauce

• 3 oz (75 g) granulated sugar
• 4 tablespoons cold water

Measure the sugar into a dry saucepan. Place over moderate heat and stir until the sugar melts and turns to a golden caramel brown. Draw the pan off the heat. Measure the water into a teacup and pour all at once into the hot caramel. Take care, as the caramel will boil furiously with the addition of the cold liquid. Replace over the heat and stir until the caramel has dissolved and you have a t