The Art of French Pastry

saucepan and pour the
sugar into the center of
the pan. With a rubber
spatula, stir very slowly to
mix the sugar and water
together, being careful
not to wipe or splash the
mixture onto the sides of
the saucepan. If you do,
wipe it back down with a
wet pastry brush.
Otherwise, sugar crystals
will adhere to the sides