Caramel

Many recipes for caramel combine sugar with water before the mixture is heated. Because the water has to evaporate completely in order for the sugar to caramelize, this just wastes time. Instead, put the sugar in the pan over the heat and stir it until it turns a deep red. Caramel syrup, caramel sauce, and butterscotch sauce are easily fashioned from this basic sauce.

To make 1 cup of caramel, place 2 cups sugar in a heavy- bottomed saucepan over medium to high heat and stir continuously with a heavy wooden spoon as the sugar melts and turns color. The caramel is ready when it is smooth and deep reddish-brown in color.