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-brown colour, then dissolve it in the water. Add the dissolved caramel to the custard sauce and flavour to taste.