1 Using a thick bottom pot or a special copper caramel pot, place your sugar along with 1.1 cups (25cl) of water.
2 Gently heat up the lot while stirring with a wooden spoon. When the sugar has totally dissolved, increase the heat and cook your sugar until it reaches a chestnut brown colour.
3 Carefully take your pot off the heat and add the 0.8 cup (20cl) of water left over. Be aware of projections that will be generated as a result. Stir your caramel for for few minutes. It is ready.
Now, allow your caramel sauce to cool down fully and pour it into a clean and dry glass bottle (screw cap bottle works best). Close it tightly and it will keep, in your fridge for months.
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