Caramel for Flan or bread pudding

     I used to make caramel with water. Through the years as I learned more about the science of cooking I learned that adding white vinegar to the sugar helps to avoid crystallization of the sugar.


Ingredients:

1 cup granulated sugar
2 tablespoon white vinegar             


In a stainless steel saucepan over medium heat combine the sugar and vinegar. Mix until the sugar dissolves completely. 

Continue to cook until sugar turns a light golden color.

Remove the pan from the heat and carefully pour the caramel into the cake pan. Coat the sides and the bottom  of the pan with the caramel. Set aside to cool.


Note:                                               

    Be extremely careful when working with caramel. Caramel can cause severe burns. Do not touch the caramelized sugar until the sugar has cooled completely.

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