• 2 oz. sugar or golden syrup
• ⅛ pt. water
• ½

Put the sugar and 2 tablesp. water in a small pan; dissolve the sugar over gentle heat, then boil the syrup so made until it is a deep golden brown. Add to the caramel the rest of the water and leave it in a warm place to dissolve. If golden syrup is used heat it without water until of a golden-brow