Caramel Syrup

A tall, heavy pan prevents anything from overflowing when you add the water.

Stay attentive: if the caramel gets too dark, the syrup quickly tastes bitter.

Warm water reduces hissing and helps the caramel dissolve again more quickly.

Pour in small amounts and keep some distance, as it can bubble vigorously.

If any lumps persist, simply simmer over low to medium heat and stir patiently.

Preferably use a heatproof glass bottle and fill the syrup with a funnel.

When well sealed, the caramel syrup keeps in the refrigerator for about 1 year.