6 cucharadas soperas de azúcar, 1/10 litro más de agua caliente (1 vaso de los de 2 cucharadas soperas de agua, vino). En un cazo se ponen el azúcar, las gotas de zumo de limón y las 2 cucharadas de agua; se pone a fuego vivo y cuando el caramelo, que se moverá con un alambre, esté con un bonito color, se separa del fuego y, con cuidado, porque sale un vapor intenso,
se echa 1/10 de agua caliente. Se vuelve a poner al fuego y se deja cocer unos 5 minutos hasta que espese un poco. Se retira, se deja enfriar y se sirve en jarrita.
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