Page 72 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Clear Caramel for Glazing

Makes approximately 1 cup ( 240 ml)

sugar 1 cup 200 g
lemon 1 squirt
juice

1
. Stir together the sugar, ⅓ cup (75 ml) water, and the lemon juice in
a heavy saucepan over medium-low heat until the sugar has
completely melted. Brush the sides of the pan down with a
dampened pastry brush to get rid of any errant sugar crystals.
These crystals have a habit of jumping into the sugar syrup and
sparking a crystallization process that essentially turns your sugar
into a strange rock candy cavern and ruins your pot.

2
. Stop stirring, increase the heat to high, and cook the sugar until it

turns a medium-light amber. Take it off the heat—the caramel will
continue to cook and darken.