1. Place 1/2 cup (100 g) granulated sugar in a small, heavy saucepan over medium heat. Heat without stirring until the sugar begins to melt at the edges, then stir gently and continue cooking until all the sugar has liquefied and turned a deep amber color, 8-12 min. This process is called dry caramelization: sugar melts and browns through heat alone, without added liquid.
2. Remove the pan from heat briefly, then carefully pour in 1/2 cup (120 ml) boiling water — stand back, as the mixture will spatter and steam vigorously. Return the pan to low heat.
3. Simmer the caramel and water together over low heat, stirring occasionally to dissolve any hardened caramel threads, for 10 minutes, until the sauce is smooth, syrupy, and lightly coats the back of a spoon.
4. Remove from heat and allow to cool to room temperature before serving, approximately 20-30 minutes. The sauce will thicken slightly as it cools.
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