Caramel

Caramel is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around 170°C (338°F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavour.

2 cups sugar
¼ cup light corn syrup
1¼ cups heavy cream

In a small heavy-bottomed saucepan, combine ½ cup water with sugar and corn syrup. Place over high heat and cook, brushing down sides of pan with a wet pastry brush, until mixture is amber in color. Immediately remove from heat and slowly stir in cream.

Let cool to room temperature before using.

Make enough for thirty 1" tarts.