continued (page 5 of 5)
Caramel Syrup
Cook 1 cup sugar dissolved in ½ cup water in a small, heavy saucepan until the water evaporates and the syrup begins to turn golden. Put the pan at once into a pan of cold water to stop the cooking. To use the syrup, set the pan in pan of hot water and heat the caramel until it is again syrupy.
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