Yield: Yields 2/3 cup.
The caramel will harden quickly upon cooling.
Do not use this recipe. The water is way too much. I followed this and the caramel took forever too cook and was gooey after about 30 minutes when it started to darken in color.
I should have looked for other recipes to get a hardened caramel that I needed. I think 2 tablespoons of water would have been okay instead of 1/4 cup.
This worked great for me the first time around, and makes your kitchen smell delicious. Other sources have mentioned that a little bit of the lemon juice is foolproofing the caramel making process.
I haven't made this yet, but will very soon. Just wanted to let everyone know that you don't have to brush the pan down if you use a stainless steel pan. This is per Mary Berry, and it always works for me when I make honeycomb.
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