This rich, savory caramel may be used as a last-minute glaze for grilled skewers of meat, tofu, and poultry or added in small amounts to sauces and braised dishes for extra depth of flavor.

Combine in a small saucepan:

Set over medium heat and stir until the sugar has dissolved. Increase the heat to medium-high and bring to a boil (do not stir once the mixture is boiling). Simmer until the mixture is amber colored, or has reached 375°F on a thermometer. Take the pan off the heat and, being careful of splatters, add:

After the mixture has stopped foaming vigorously, stir until it is smooth. Once cool, skim off any remaining foam. Use immediately, or store refrigerated in a covered container for up to 6 months.