Caramel Shards

Lightly oil a 12″ square of foil. In a heavy saucepan boil 1.25 c sugar and .25 c water over moderate heat, stirring, until sugar is dissolved. Boil syrup w/o stirring, washing down sugar crystals on side of pan w a brush dipped in cold water, until pale golden. Continue cooking w/o stirring, swirling pan, until deep golden. Immediately pour caramel onto foil and cool completely, about 20 min. Break into shards. Keeps, layered between waxed paper, I day at room temp.