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Burnt sugar used for colouring gravy and stews; for desserts such as crème caramel and in the drinks trade for colouring spirits.
Watch it carefully, don’t let it become too dark or it will become bitter.
To make a lighter caramel syrup, add another 2 tablespoons (30ml) of water after the caramel has been made. For a delicious Caramel Sauce – see Caramel Sauce.
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- Suitable for Vegetarians
- Suitable for Vegans
For 4 fl oz/100ml
- 8 oz/250ml Caster Sugar
- 4 fl oz/100ml Water
Put the sugar and water into a saucepan (stainless steel if possible), and place this over a low heat.
- Stir this mixture until the sugar melts.
- Increase the heat to moderate, and boil the mixture for about 5 to 6 minutes, or until it turns to a rich brown colour.
Remove the pan from the heat, and use immediately - or it will set.