Caramel Syrup (Salicylate Free)
1 cup sugar
1/4 cup water
1/3 cup water
Place sugar in a small saucepan then pour ¼ cup water evenly over the top. Set over medium-heat and swirl the saucepan gently by the handle until the sugar is dissolved and the syrup is clear. Don’t let the syrup boil until the sugar is completely dissolved. Once dissolved increase heat to high and cover the saucepan. Let boil for 2 minutes. Uncover and gently swirl the pan by the handle, continuing to boil the syrup until it turns deep amber. Remove pan from the heat and add 1/3 cup water. Stir until smooth. If the caramel remains lumpy, stir briefly over low heat.
Enjoy!
PS – you can let this cool, then cover and refrigerate it for up to 6 months. When you are read to use it just reheat over low heat, stirring in a little water if needed.