INGREDIENTS

INSTRUCTIONS

In medium-sized saucepan combine sugar and 1/2 cup of the water. Use a
pastry brush dipped in cold water to wash down any sugar granules
from the pot's sides. Cook over a moderate heat, swirling the pan
occasionally, until the color is dark brown and the mixture has the
distinctive fragrance of caramel, about 10 to 15 minutes. Pour
caramel into a 9-inch round cake pan, coating the bottom and the
sides, some caramel will be left over. Swirl to coat evenly. Slowly
and carefully add the remaining 3/4 cup of water to the caramel left
in the saucepan. Bring to a boil and cook over moderate heat until
the caramel dissolves, about 5 minutes. Occasionally stir and brush
down the sides with the pastry brush dipped in cold water to prevent
crystallization. Set this caramel sauce aside to chill until serving
time.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6107 broadcast
07-15-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-23-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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