Yield: 3/4 cup
1/4 cup water
1 cup sugar
2 tbsp light corn syrup
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Wash and dry your hands thoroughly. Combine the water, sugar, and corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure that no lumps of dry sugar remain. Brush down the inside of the pan with a little water, using your hand to feel for any stray granules of sugar.
Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a clean, wet pastry brush.
As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 325 F; this will happen quickly. It will be golden brown. At 325F, remove the pot from the heat and let it sit for 1 minute until the bubbles subside.
The caramel can be used immediately or stored for later use. To store, pour the hot caramel no more than 1-inch deep into disposable aluminum cups or a clean aluminum pie pan. Cool it for 1 hour and then cover it so it will be airtight. It will last for up to 2 weeks in a cool dry place.
To reheat: Break up the caramel and place in a clean, heavy pot. Reheat over low heat, stirring until just melted. Remove from heat.
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