First find a large heavy bottom sauce pan and clean it within an inch of it's
life, then rinse it with a solution of water and white vinegar. (few tbl of
vinegar and swish)
In a big bowl place ice and water in case of an emergency, and to cool
down the pan after caramelizing.
Prep everything, i.e.: pans and hot plates, hand towels and pot holders.
In a cup place some clean water and vinegar, say 2 cups h2o and 2 TBL
vinegar. This is the solution you will use to clean down the sides of the pan
to keep the sugar from crystallizing. Keep to the side.
Add your sugar, water and acid into the clean pot. put on full flame for the size of the pot.
DO NOT COVER!! you may do so in the future when you are comfortable
Boil the sugar, washing down the sides of the pan with the h2o and vinegar
solution with your brush, remember, clean clean clean!!!
When you get desired color, pour in ingredients as prescribed in recipe, you
should be wearing an oven mit and have your face, arms and body
protected in case of splashing. (wear goggles or glasses.)
Cool the caramel by immersing the bottom of the pan into the ice water
bath, do not get the water into the pan. pour contents onto a greased
parchment or foil. let cool before eating.
enjoy, be careful and read more on the subject before you start. You will
enjoy it once you understand it!!! Sugar is your friend.
bake first, ask questions later