- ½ cup packed brown sugar
- ½ cup water (cool or room temperature)
- Set a medium non-stick skillet over medium heat. Add the brown sugar and spread it out as much as possible. Let it sit a minute and then start stirring every 10 seconds or so, trying to keep the sugar moving evenly so that it is evenly exposed to the heat of the pan.
- Continue to cook and stir until the sugar starts melting in spots, this will take 3-4 minutes. Then be sure to scrape up melted bits as you stir.
- Once the sugar has melted evenly and is a liquid, keep stirring and scraping until it is a dark brown and starts to bubble. Then remove the pan from the heat and carefully add in about half of the water. It’s going to bubble and sputter so be sure you’re standing back. Wearing an oven mitt on your pouring hand is a good idea too. Stir the water as best as you can and then add in the rest of it and keep stirring. The sugar will be clumping into taffy-form and you want it to melt into the water as much as possible, but not all of it has to melt in.
- Return the pan to low heat and cook and stir until your spoon leaves trails in the sauce that last about a second.
- Immediately and carefully pour it into a container to cool.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!