Per my mother's request, I am attempting to recreate my grandmother's Burnt Sugar Cake. Today seemed like a good day to start as I have been hiding inside and letting an Arctic Blast attack Texas.
Hiding in my house means that when I discovered I was out of butter for the cake part, I decided to forget about putting on shoes, coat on myself and my 6-month old and going to the store. Instead, I decided to practice the burning sugar syrup part and worry about the cake later. (I can't think about that now. I'll think about that tomorrow.)
Grandma's instructions (in the entirety)
Burn in a skillet: 1/2 C. Sugar
Then add: 1/2 C. water
Cook to a syrup, but don't cook too long.
GAAAAAAAAAAA!!! What temperature is the skillet? How long will it take the sugar to burn? Mom said something about a cast iron skillet--do I need one? Don't cook too long? How long is too long?
What I learned today: it doesn't take long for the sugar to burn. It's scary to add water to burning sugar. In fact, I ran across the kitchen when it started to splatter and sputter unkindly at me. According to this blog, I probably stirred it too much and took it off the heat too soon, because I didn't end up with syrup, but with brown simple syrup.
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