Caramelization

Per Harold McGee's On Food and Cooking, caramelization is what happens when sugar is cooked until the sugar molecules break apart. A common way to make caramel of any type (and there are many types) is to mix sugar with water, and heat it until the water is cooked off: This allows the sugar to rise in temperature slowly, which is crucial. The slow rise in temperature is important because when most of the water evaporates, the caramelization reactions in the pan also give off heat, creating a snowball effect of rising temperature that can burn your caramel (and cleaning burnt caramel, frankly, sucks). In this recipe we are cooking the sugar alone in the pan since we aren't taking it very far. We add water, vanilla, and salt after removing the pan from heat to complete the syrup; when used this way, the water inhibits and stops caramelization.

How to make it

Heat the sugar in a small saucepan over medium-low heat, stirring constantly until all the sugar has melted and is a golden brown (about 10 minutes).

Remove the saucepan from the heat and add the water, vanilla, and salt. The sugar will harden and sputter.

Set the saucepan aside and stir occasionally until all of the sugar has dissolved and it has cooled.

Pour the cooled syrup into a container and store in the fridge. It should keep for 2-4 weeks.