nothing tops a dessert quite like a gooey, golden brown coat of sugar. Follow this recipe

for perfectly caramelized sugar every time. You will need 1 c. granulated sugar ¼ c.

water Equipment: Heavy-bottomed saucepan Wooden spoon Candy thermometer and drop of lemon

juice (optional). Step 1. Combine the sugar and water in your heavy-bottomed saucepan

over medium-low heat. Add a drop of lemon juice to keep the mixture from hardening or

crystallizing too quickly. Step 2. Stir constantly with the wooden spoon until the sugar dissolves

and the mixture starts to simmer. Step 3. Attach the candy thermometer to the saucepan

and lower it into the mixture. Be sure that it doesn't touch the bottom of the pan. Step

4. Turn the heat to high and bring the sugar mixture to a boil. Do not stir the mixture

while it's boiling or the sugar will crystallize. Keep the temperature under 375 degrees to

avoid burning your sugar. Step 5. Allow the sugar mixture to caramelize until it reaches

an amber brown color. Remove the pan from the heat immediately. Step 6. Place the pan

in a large bowl filled with ice water to stop the caramelizing process and keep your sugar

from getting burned. Use the caramelized sugar immediately in your favorite dessert or sweet

treat. Did you know Per capita, American adults ate about 44 pounds of sugar in 2007, compared

with about 40 pounds of high-fructose corn syrup.