The key to this caramel sauce is finding the right balance of sugar and water. We experimented with various proportions and found that this one works best:
1 cup of sugar (unsifted) and 1/4 cup of water (approximately 4 tablespoons). Bring it to a boil, stirring only until the sugar dissolves. Then, stop stirring and let it cook until it turns golden brown. Don't let it burn or become too dark, as this will make it taste bitter. Pour it into a mold and carefully rotate it from side to side to cover the entire surface. Finally, you can place the pudding and bake.
The key to this caramel sauce is finding the right balance of sugar and water. We experimented with various proportions and found that this one works best:
1 cup of sugar (unsifted) and 1/4 cup of water (approximately 4 tablespoons). Bring it to a boil, stirring only until the sugar dissolves. Then, stop stirring and let it cook until it turns golden brown. Don't let it burn or become too dark, as this will make it taste bitter. Pour it into a mold and carefully rotate it from side to side to cover the entire surface. Finally, you can place the pudding and bake.
